Showing posts with label Icecream/ SemiFreddo/Sorbet/Granita/Icy. Show all posts
Showing posts with label Icecream/ SemiFreddo/Sorbet/Granita/Icy. Show all posts

Friday, February 14, 2014

Pineapple Mint Popsicles


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Eversince I found these $2 popsicles /icy poles moulds in Kmart, I have gone on popsicles rampage making hundreds popsicles since the beginning of summer :D
A dozen of popsicles didn't last long in the freezer, especially during those hot summer days. 
Perth summer can be very unforgiving.

pineapple mint

Before this $2 Kmart popsicle moulds, I was eyeing Zoku Popmaker, but the price tag! Wow...$55 per set and it makes 3 popsicles!!!
Yes... Zoku makes pop in 10 minutes, but 3? I could foresee someone (ie my Missy No 1 popsicle eater) will finish all 3 in 10 minutes too, left nothing for .... me :o

It takes longer time to be able to enjoy popsicles with my $2 Kmart moulds, but it teaches us ('us' refers to the Missy the popsicle eater  ;P ) few things - good things comes to those who wait, need not burn a hole in our wallet to get the same end results... and finally, when I am done using my $2 Kmart popsicles mould... I can either give it away, throw it away without guilt :D

pineapple mint icypoles

I have since made batches and batches of popsicles... from yoghurt (Yoplait is the best) to fruit juices (when mom is feeling uninspired and teeny weeny bit lazy...) 

Pineapple Mint popsicle is our favourite. Its easy, only 2 ingredients required (3 if sugar/ honey is added)

pineapple mint icypoles

Pineapple Mint Popsicles
makes about 12 icy poles


825g can of Pineapple in Natural juice (Woollies Homebrand)
10 mint leaves
sugar (optional)

  1. Empty the can into a blender. 
  2. Add mint leaves. 
  3. Blend. 
  4. Pour into icy poles moulds. 
  5. Place in freezer overnight

Friday, December 7, 2012

Strawberry and Basil Ice-Cream

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We grew up reciting this ... more than a dozen times... right?big grin especially we were on the mission to annoy 'Boys'
What are little girls made of? 
Sugar and spice, 
And all that's nice; 
That's what little girls are made of.

and Boys???
of course ...all the things that aren't as nicesmug

I made this batch of ice-cream sometimes in late October, when strawberries were abundance and at a bargain ... yeah... I know I am getting slow in posting lately... I blamed it on my lack of discipline... 
When asked 'What are you going to do with all these strawberries...?' I went 'errmmm...' 
I had over 6 kgs of strawberries... shocking!!!surprise
many lovely dishes crossed my mind... but ice-cream ... yum... who can  resist ice-cream?

So I gathered all the ingredients needed to churn some delicious scrumptious ice-cream... kiddos and H, knew I was making strawberry ice-cream..and that was struck

Ice-cream all set .... scooped into individual ice-cream bowls and ready to be served...

H took his first spoonful ... 
"H ~.. Its not only 'strawberry' ice-cream, isn't it?...something else was added... but I can't put my finger to the taste... familiar but...
Me~ keep on tasting... and guessing..."
...and after tasting few more spoonful...well...nearly half of ice-cream dissappeared, he was still clueless waiting
Then D walked in... tasted and had that same look and question as his dad...
" D~ ....dont tell me.... I want to guess "
smiling to myself....feeling 'victorious'...hehehe... they aren't going to get it right...
Last... to waltz into the scene ~ my 'Pwincess...'
"E~ ooh yummo... Ice-cream!!! "
after the first taste...
"E~ nice... yummm... strawberry and BASIL...applause "

....because  "Girls are made of sugar and spice and everything that is nice...", she knew exactly what was in the ice-cream.... hehehe... do better next time BOYS!!!loser

Love and Hugs

Lisa H.xox

(adapted from Delicious October 2011)
Click here to Print

550g strawberries – washed and chopped
20g basil leaves
15 ml lemon juice
250ml thickened cream
2/3 castor sugar  plus 2 tablespoon extra
  1. Whisk strawberries, basil and lemon juice until smooth. 
  2. Transfer into a mixing bowl . 
  3. Add cream and sugar. Mix well. 
  4. Transfer the mixture into the ice-cream maker and churn according to manufacturer’s instruction.
  5. Freeze for 2 hours until frozen at the edge or until firm. 
  6. Serve in a cone or cup.

Thursday, April 5, 2012

Red Beans Ice~Cream

 short post... continuation from previous Sweetcorn Ice-cream  post

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The weather is cooling off... the leaves are changing into shades of yellow and soon will be brown... grey dark clouds looking heavy and about to burst... and less sun shiny days...

Its a sure sign of Autumn... and I am HAPPY...big grin

Autumn in Perth ~ is very mild... compared to Eastern States or countries in the Northern hemisphere... I could still indulge in ice-cream... without shivers running through my spinetongue
I chose to make red beans of many favourite flavours among Malaysians... Other flavours would be Sweetcorn, Durian and Jackfruit.
My all time favourite would be all of the above except for durian... I wasn't very keen on Durian or any durian flavours food eversince I was knocked out by XO durian... I had migraine for 2 days ... sad
Red beans with coconut milk... combine the 2 together...  ... beautiful struck and I can assure you that one popsicle will not be enough

Have a Wonderful Easter Break

2 cups of cooked red beans
1/2 cup of sugar (more if you have sweet tooth)
1 cup water
1 knotted pandan leaf
1 cup thick coconut milk
1 cup evaporated milk
a pinch of salt
  1. Mix sugar and water and pandan leaf in a small pot and bring to boil for 5 minutes or until sugar dissolve. Set aside. Discard the knotted pandan.
  2. Mix cooked red beans(set aside about 1/4 cup), coconut milk and blend until it has become semi puree.
  3. Add evaporated milk and syrup.
  4. Add a pinch of salt.
  5. Stir well.
  6. Using an ice-cream maker and following manufacturer's instruction, churn the mixture.
  7. If you are using popsicle mould... fill about 2 teaspoon of cooked red beans before adding the ice mixture into the moulds
  8. Freeze 2 hours before serving
Note : Do not leave the mixer unattended.. this mix contain high percentage of water, it will turn icy very fast... just watch the churning blade, once you detect that it is struggling to churn, quickly turn off your ice-cream maker and pour the mix into a container.... to avoid disaster in the kitchen

Thursday, March 29, 2012

Sweetcorn Ice~Cream

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Remember that Ice-cream man that went round the kampung (village) on his 3 wheeler, lugging his mobile freezer with him? Do you remember how ice-cream was served in those days? And do you still remember how many varieties were there, in his freezer? Was Sweetcorn Ice-cream, one of your favourites? big grin

Oh Yes....I remembered very clearly, Mr Ice-cream man...
He would cycle his 3 wheeler around the village with an air horn tied up to his tricycle handle bar. He would blared up the air horn in a rhythmic 'toot...' and at the same time he'd shout out 'Ice-Cream.. Ice-cream... Ice-cream' as he made his 'grand' entrance... It was a melodious sound to my ear and an occassion I always look forward struck
Whenever I hear him miles away... I would be frantically scrounge for coins... or if we were good  and not drive my mom up the wall with our siblings "banter"... ehem... we weren't always naughty, we would get a treat...
There were limited choices of ice-cream then... its either vanilla, chocolate, neapolitan or strawberry flavoured ice-creams.

Sweetcorn Ice-cream was introduced much later... It was one of 'Malaysian-ised' flavoured ice-creams... It came in box packaging, Mr Ice-cream man would cut the ice-cream into sizeable little rectangular pieces... hence it is known as Ice-cream Potong (potong means cut) ...served these delicious creamy treat between 2 thin wafers... and in some kampungs (village)... the ice-creams was sandwiched between 2 slices of white bread.thumbs up

We would savour these sweet creamy ice-cream..with every lick ... trying very hard not to spill... but living in a humid and hot country... most of the time it would ended up Splat!!! on our dresses or on the floor...sad the wafer became soggy and soft.

This happened to be one of my favourite ice-cream flavours.... it was then and still is..

My kids had tasted the store-bought Sweetcorn ice-cream... back in the days when we were in Kuala Lumpur... but it comes in a 2 litre tub... there was no Ice-cream vendor cycling around the suburb 'tooting' the air horn... and definitely not being served with 2 thin wafers ...

Recipe (serve 6-8)
300 ml milk
1 teaspoon vanilla
150g sugar
3 egg yolks
250ml canned creamed corn
300ml whipping cream
  1. Pour milk in heavy saucepan, add vanilla and bring to almost boil.
  2. Remove from heat and set aside.
  3. Place egg yolks and sugar in a mixing bowl and whisk until pale and the mixture leaves a trail when the whisk is lifted.
  4. Slowly add milk into the egg and sugar mixture.
  5. Keep stirring all the time.
  6. Strain the mixture into another clean heatproof bowl.
  7. Using double boil method, cook the mixture until its thickened.
  8. Remove the custard from heat and leave it to cool.
  9. Add in creamed corn.
  10. Whipped the cream until it holds its shape. Keep in the refrigerator.
  11. Using Ice-cream machine, fold the whipped cream into the custard. Churn according to manufacterers' instruction.
  12. Freeze for at least 2 hours before serving.

Wednesday, March 21, 2012

Chocolate Fudge Ice-Cream

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Our routine has gone haywire eversince we decided to put our house, up for sale in late November last year. There were so much work involved... moving belongings and  furnitures, selling old furnitures, cleaning, vacumming, scrubbing and weeding from top to bottom, inside and outside, week in week out... until the house is sold... all that 'exercise' has left us exhausted... physically and mentally.feeling beat up

Finally.. that chapter is over..whew!
I can take a long deep breath, drawing in as much O2as my lungs could take.

Its nice to wake up to a less stressful mornings, not having to think about 'things' that needed immediate attention like lawn needed mowing, lawn is not 'green' enough, leaves strewn everywhere... this and that not working and bla bla bla...
We wanted the new owner (whoever it might be...) to move in and have the same 'warm feeling' as we did when we first moved in ... a good indication that the house is very much loved and well looked after... happy
I dont think I'll ever want to go through 'selling house' again!!!

Due to the above factor, I didnt have time to either plan or cook or bake anything special for H's and D's birthdays (and mine too) sad.
I owe you, both (plus myself...) .

D wanted an ice-cream cake but I was unable to do so...
Then he asked for 'White Cake' like I used to bake him 10 years ago.... that time, I cheated and used 'Betty Crocker's'don't tell anyone .... and I did bake him...
But it turned out to be ONE lousy 'White Cake' with horrible frosting...phbbbbt so I won't consider that as baking... as I didn't put in much thought and effort...

Guilt ridden Mom ... plus his birthday and mine was only days apart... I decided to try and make up for the 'lousy' cake with Chocolate Fudge Ice-cream...
Everything was good... peachy rosy hunky dory... leaving the tub of ice-cream in the freezer overnight...
Then came the crunch ~ SCOOPING...
Phew!!!... I nearly sprained my wrist... It was as hard as block of ice... no good trying to scoop and sawing didn't do any good either.
Panic and was a bit upset with the outcome ... I SOS on Twitter for help... Pickyin of Life is Great answered my SOS. Pickyin suggested that I leave it out on the bench for awhile and wait for it to soften... then it occurred to me... turned around and looked at my freezer temperature... it was set at -22C, anything would be like a block of ice at  that temperature...d'oh doh!!! immediately I increased the temperature to -16C ...

and what do you know...

My Chocolate Fudge Ice-cream was as soft and scoopable as the store-bought struck

Kids were pleased .... it didn't stay 'frozen' for long in my freezer...big grin

Recipe (serve 4-6) (fr Love Food ~ Ice-cream Summer Eating)
300 ml milk
100g dark chocolate
25g butter
1 teaspoon vanilla essence
125g caster sugar
75g golden syrup
4 eggs
300ml whipping cream
  1. Pour 175ml milk into a heavy based pan.
  2. Break chocolate into milk and add butter and vanilla essence, heat gently and keep stirring all the time until the butter and chocolate melted and smooth.
  3. Add in sugar and golden syrup, turn up the heat and bring the mixture to boil.
  4. Reduce the heat and simmer for approximately 4 minutes.
  5. Remove from stove and leave it aside to cool.
  6. Beat eggs in a mixing bowl and slowly add the chocolate mixture, stirring all the time. 
  7. Strain the mixture into a heatproof bowl.
  8. Using a double boil method, cook the mixture over low heat until the mixture thicken (consistency~ until the mixture coat the back of the spoon). Note: Do not allow the mixture to boil.
  9. Remove the custard from heat and stir in the remaining milk and cream.
  10. Leave to cool and stirring from time to time to prevent 'skin' forming.
  11. Using Ice-cream maker, churn the mixture according to the manufacturer's instructions.
  12. Freeze for at least 2 hours before serving.

Tuesday, February 28, 2012

Watermelon and Lemongrass Sorbet

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My son has just turned 17...
It feels like yesterday, I was in labour room, waiting in anticipation and in pain for our bundle of joy to arrive. One can never forget Magical moments like that (even the 'moment' when I told the nurse and hubby off, for trying to comfort me by  giving me a tummy massage...hee hee ).

He taught us what parenting is all about (prepared us well to become parents for the second time round)
He gives us so much struck  ~ drooling and teething at 3 months old, uttered first word at 8 months old... I was desperately wanting his first word to be Mommy but NO!!! it was 'Lowee...' for lorry.... harumphhh Boys!!! raised eyebrows
He never stopped from then on...he would talk and talk and talk... followed by questions and questions and questions... 
Talking about him and his questions...
One day, we were walking along the pavement from the carpark to the shop... and my 2 year old saw a manhole, he turned to his dad and asked
'Dad, why is this call a manhole and not a womanhole?'
I was trying very... very hard not to laugh in front of my 2 year old...laughing Logical, innocent question but we adult took it the wrong way ... he'd 'kill' me if he knows that I blogged about this.. the big IF... he ever read my blog anyway...

Happy 17th Birthday…

My Dearest Beloved Son...may your journey in life be as sweet as  watermelon.... fresh and full of zest as lemongrass... and keep cool all the time...big hug

1kg watermelon
1 cup sugar
1/2cup water
4 lemongrass stalk - coarsely chopped
  1. Cut and diced the watermelon and place in blender.
  2. Blend and sieve.
  3. Refrigerate the watermelon juice.
  4. In a small pot, bring sugar, water and chunky lemongrass to boil then simmer for 10 minutes or until the syrup thicken (just slightly). Leave it to cool.
  5. Mix the watermelon and lemongrass syrup (note: I'd go easy with the syrup if the watermelon is sweet)
  6. Using ice-cream maker, churn for 10-20 minutes (note: according to the manufacturer recommendation), and then freeze the sorbet for at least 2 hours before serving.
its melting fast......