Blueberry Ice Cream
And yet another ice cream post ☺ It's only September , so I still have few more weeks to make some more ice cream , yey ! But , of course , winter's coming so it's a big relief . This summer's the hottest so far , especially here , where tall building's everywhere and you seldom see some plants and trees around tsk tsk . Recipe from the Chinese book ( been to the lib so many times but still couldn't find it ^-^" ) , again . Actually , this is a strawberry ice cream recipe hee hee , and I don't have strawberry in hand but got nearly a kilo of frozen blueberry in the freezer ☺The good thing about making your own purée is you get to control the amount of sugar you use in the ice cream . In this recipe , I used half of the sugar to make the purée . But if you use store-bought purée , make adjustment to the amount of sugar needed in making the ice cream .
180 gram strawberry purée ( I used 190 grams blueberry )
60 grams sugar
2 egg yolks
120 grams whipping cream
60 grams milk
1/2 tsp lemon juice
1/2 lemon zest
pinch of salt
* For the blueberry purée , put blueberries , half of the sugar , lemon zest and a pinch of salt in a saucepan , cook over medium heat , stirring until mixture boils and berries soften . Add lemon juice and cool . Put in the food processor or blender ( I didn't , so you can see some bb skin swirling around :P ) , pulse to blend .
To make the ice cream :
* Place egg yolks and half of the sugar in a mixing bowl and whisk until pale yellow in color ;
* Heat milk in a saucepan until warm , pour the milk gradually to the yolk mixture , whisking as you pour ; return the mixture in the saucepan to heat and stir until thicken ; set aside to cool ;
* Use a spatula to fold the purée into the egg mixture , then fold in the whipping cream ;
* Churn in the ice cream maker .
180 gram strawberry purée ( I used 190 grams blueberry )
60 grams sugar
2 egg yolks
120 grams whipping cream
60 grams milk
1/2 tsp lemon juice
1/2 lemon zest
pinch of salt
* For the blueberry purée , put blueberries , half of the sugar , lemon zest and a pinch of salt in a saucepan , cook over medium heat , stirring until mixture boils and berries soften . Add lemon juice and cool . Put in the food processor or blender ( I didn't , so you can see some bb skin swirling around :P ) , pulse to blend .
To make the ice cream :
* Place egg yolks and half of the sugar in a mixing bowl and whisk until pale yellow in color ;
* Heat milk in a saucepan until warm , pour the milk gradually to the yolk mixture , whisking as you pour ; return the mixture in the saucepan to heat and stir until thicken ; set aside to cool ;
* Use a spatula to fold the purée into the egg mixture , then fold in the whipping cream ;
It is nearly 80 degrees here already, so ice cream is still on the list of things to cool off with. This ice
ReplyDeletecream looks so inviting and delicious with that vivid color-Yum!
@ Tina , I guess on my part , even during winter , I'll still going to make ice cream ^-^" this ice cream maker really's a bad influence :D :D :D
ReplyDeleteYour ice cream looks very creamy and the texture is smooth. The color is nice too. I have attemtpted twice but still not satisfied with the result.
ReplyDeleteHey Quay Po , I'm quiet surprised myself after my 1st attempt , even when I overcooked the custard , it still turned out really creamy and smooth ^-^ Maybe you'll be satisfied with your next attempt ;)
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