Coolcat's Creamery
where everyday is a Sundae.. heehee ..
I made my very 1st ice cream 15 minutes ago.. and I love it!! In fact the 2nd batch is churning now and the 3rd is aging in the fridge.
I was introduced to this homemade ice cream thing by my neighbor. Met this lady Esther who teaches ice-cream making at her place and also sells the ice cream machines. She carries 2 types of machines, Venetto Junior (S$88) and Venetto Pro (S$600). According to my neighbor Ling, she got the Junior at 1st but within a week, she exchanged for the Pro version.
Pro version has a built-in compressor, so you can continuously churn out ice cream, batch after batch. Whereas for the Jr version, the bowl has to be placed in the freezer to allow the coolant to freeze. So you can only make perhaps the most 2 batches and you'll have to throw the bowl back into the freezer to cool it down again. But the main advantage of getting the Pro is because it handles liquor ice cream very well. Adding liquor to the mixture will lower the melting point, hence the Jr will not be able to keep the mixture cold enough to form firm ice cream.
Since I'm rather fond of liquor ice cream, no need to guess which one I bought.
I'm making up for lost time and decided to make 3 types of ice cream at one go.
* * *
My 1st ice cream : Death by Chocolate
1 egg
65g sugar
120g milk
110g cream
70g dark chocolate (Couverture)
Orange zest (IMO.. a must!)
1. Whisk egg & sugar until thickened
2. Melt chocolate in double boiler
3. Add in milk, a little at a time, stirring continuously
4. Add cream, egg mixture to the chocolate and heat until mixture is thick enough to coat the back of a spoon (about 7~10 mins)
5. Plunge hot mixture into an ice bath
6. Put mixture into the fridge for at least 2 hours
7. Churn chilled mixure in ice cream maker until soft ice cream is formed (~20 mins)
8. Freeze ice cream until firmly set (2~4 hours)
* * *
My 2nd ice cream : Coffee Tia Maria
1 egg
65g sugar
120g milk
230g cream
2 tbsp instant Expresso coffee powder
2 tbsp Tia Maria (can replace with Coffee Kahlua or Bailey's Irish Cream)
1. Whisk egg & sugar until thickened
2. Add cream & milk and simmer over double boiler
3. Heat until mixture is thick enough to coat the back of a spoon
4. Plunge mixture into a ice bath
5. Put mixture into fridge for 1~2 hours
6. Dissolve coffee powder in a little hot water
7. Mix in Tia Maria
8. Stir cooled coffee mixture into chilled custard
9. Churn chilled mixure in ice cream maker until soft ice cream is formed (~25 mins)
19. Freeze ice cream until firmly set (4 hours or overnight)
* * *
My 3rd ice cream : Hazelnut Crunch Gelato
34g sugar
150g milk
50g cream
16g TotalBase
34g Hazelnut paste
Ferrero Rocher chocolate cut into small pieces
1. Whisk milk, cream, sugar and Totalbase until well dissolved
2. Smoothen the Hazelnut paste till it becomes a smooth consistency
3. Add milk mixture, a little at a time, to the paste until well combined
4. Put mixture into fridge for at least 1 hour
5. Churn chilled mixure in ice cream maker until soft ice cream is formed (~20 mins)
6. Add in chocolate bits and churn for another 5 mins
7. Freeze gelato until firmly set (4 ~ 5 hrs)
* * *
Recipes were provided by Esther. And I like all of them. And the thing about homemade ice cream is you have full control over the ingredients. You can use fresh or organic stuff. Up to you. And the ingredients per pint of ice cream is actually quite low. It's quite easy too. I love licking all the bits of ice cream off the churn blade. I'm like a cat in cream heaven!!
Looking forward to her next workshop.. will be learning Rum & Raisin and Tiramisu. Yum!
posted at 9/05/2008 12:17:00 AM
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