It was so easy the previous time when I had my maiden attempt at this sweet creamery stuff. I searched slightly and found Quinn's Perfect Scoop! I copied down one maple syrup ice cream recipe. Then off to Pook's blog and found another coffee gelato. Lastly I remembered reading Evan's matcha ice cream and copied that down as well.
So ta-dah! 3 ice creams. All done without a ice-cream maker. In the end I adjusted the recipes here and there to my likings and they all turned out well. That's the beauty of ice creams I guess. Easy peasy. On average, I took less than 20minutes in preparation and cooking for each flavor. I should have started this earlier.
Taste wise, they were so good that Hubby kept eating them for desserts every day and refused to share them when there are visitors. He simply gave some excuses and walked away when I asked if I should offer to guests. He is simply fond of the matcha one. As for me, I selfishly took the maple syrup one to myself since I love the cinnamon that I have added in there.
Don't be fooled by my lousy photo taking skills. I don't seem to know how to take ice-creams. They were all all good. :D
(Makes 1/2 liter)
1/2 cup cream
1/4 cup maple syrup (try using less e.g. 3/8 cup if you do not like it too sweet)1/2 cup milk
few drops of vanilla extract
1 tbsp cinnamon powder (use less if you do not like cinnamon)
- Whisk everything with a electric beater and freeze
- When the edges have frozen with a soft center, take it out and break the ice with a fork or whisk. Freeze and repeat for 1-2 more times.
(Makes 1/2 liter)
1 egg yolk
1 tsp coffee powder
30ml coffee liqueur e.g. Kahlua (can omit)
- In a saucepan, heat milk & cream till bubbles form around the edges of the pan.
- Sprinkle coffee powder into the saucepan and stir. Set aside.
- In another medium bowl, whisk egg yolk and sugar till thick, smooth and pale in color.
- With one hand (use right hand if you are right handed) whisking constantly, pour the contents from the saucepan into the medium bowl gradually (or else the yolk will be cooked and curdled)
- Return the saucepan to the fire. Heat till mixture thickens and you are able to coat the back of a wooden spoon.
- Remove from heat and stir over ice bath to bring it to room temperature. (I simply stir and let it cool till room temperature, stir and freeze).
- When the edges have frozen with a soft center, take it out and break the ice with a fork or whisk. Freeze and repeat for 1-2 more times. Done.
(Makes slightly above 1/2 liter)
1/2 cup full cream milk
1-2 tbsp matcha powder (I used 1.5 tbsp)
1/3 cup vanilla sugar (I simply used brown sugar)
Few drops of vanilla extract
- Whip cream till soft firm peaks are formed
- Using a blender, blend milk, matcha powder, sugar and vanilla extract.
- Pour the blended mixture over cream and fold
- Freeze and done. (Mine doesn't require any whisking later. It was very creamy)