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Ingredients: ------------------- 3 tablespoons of espresso coffee powder (mixed with hot water 120g) 1/2 can of creamer 160g 1 pack whipping cream 1litre Steps: --------- Whip the whipping cream untill light and fluffy. You will know when it us done when it holds well n do not drop from yr palette knife. Stir the espresso powder in hot water till for about 5 to 10 mins. Let it sit for a while. Sieve away the coffee powder and add few ice cubes to cool down the coffee. Add the coffee to the creamer. Stir well. Stir the mixture and pour it into ice cream maker till it thickens. Serve cold.

Churning my fav mango sorbet... just cun wait to get my hands on it!

Not really good combination though... coconut overpowered the lychee taste...

Strawberries overload!!! Strawberry sorbet!!!

Tofu ice cream: You will need, Silken Tofu Frozen strawberries Soy milk Honey / maple syrup Blend the frozen strawberries and tofu together in the blender. Add in honey and soy milk and throw everything into the ice cream maker. Wonder how will this tofu ice cream turn out to be...

Earl grey ice cream is upon my best buddy's request n i got this recipe frm my ice cream book... Minted earl grey sorbet! Didnt knew this black tea earl grey smells so wonderful!!!  Making ice cream is fun when u have yr best buddy around! 

Churning the mango mixture... Its solidifying... Whipping the egg white... Tada! Its thick n simply delicious!

Coconut n lemongrass ice cream after all the churning...

Comments: ----------------- Top layer of cream should be lesser. Ice cream should be left in freezer longer so that it will be more solidified and it will not eat into the cake. Else, after bottom layer of cake, can add cream layer. Verdict: ------------ Ice cream tastes simply delicious! Thumbs up!

Top coating: splash of coco powder/ green tea powder Top layer: mascarpone cheese/ double cream 2nd layer: homemade strawberry ice cream/ dark chocolate ice cream Bottom layer: muffins/ brownies/ lady fingers dipped in coffee Wonder how it tastes?... Hmm...

 

Mochi Ingredients ======================== 100g glutinous rice flour 160g caster sugar 200ml water 1/4 tsp yam paste 100g corn flour (for coating) Ice Cream Ingredients ========================= 150g yam (steamed) 150ml milk 75ml thickened cream 60g caster sugar 2 tbsp corn syrup 1/2 tsp yam paste Method - Mochi ================= 1. Pour glutinous rice flour and caster sugar into a glass bowl and mix evenly, add water in gradually and stir until combined 2. Add in the yam paste and stir till colour is even 3. Cover bowl with glad wrap. 4. Steam for about 30 minutes 5. Dip wooden spoon in water and stir the mixture. Leave to cool 6. Spread cornflour onto the pastry mat and spread a portion of the mochi onto the cornflour 7. Sprinkle some cornflour on top of the mochi and flip it upside down 8. Use the rolling pin to roll until it is about 3mm thick and use a round cutter to cut out the mochi dough 9. Chill the mochi sheets in the fridge Method - Yam...

INGREDIENTS – SERVES 2-4 =============================== • 2 Tablespoons of Matcha Green Tea Powder • 2/3 of a Cup of Granulated Sugar • 3 Egg Yolks • 3/4 of a Cup of Milk • 3/4 of a Cup of Double Cream HOW TO PREPARE ================= 1. Begin by mixing two tablespoons of granulated sugar with the matcha green tea powder in a bowl. 2. In a separate bowl, mix the remainder of the granulated sugar with the egg yolks. 3. Gently heat the milk on a pan without letting it boil. Remove from the heat and mix a small amount of the warm milk with the matcha green tea and sugar and egg mix until it becomes a smooth paste. 4. Gradually add the milk to the rest of the matcha green tea paste while keeping the mixture smooth and then return to the heat. 5. Before the mixture boils, remove again from the heat and then strain the whole mix through a fine sieve to remove any impurities. Leave the mixture to cool before the next step. 6. Whip the cream lightly and then fold into the...

Ingredients ================= 2/3 cup water 4 green tea bags 1/2 cup sugar ¼ tsp vanilla 1 cup half and half 1 cup heavy whipping cream 1 cup of grated dark chocolate How to make ================ Step 1. In a medium sized pot, heat 2/3 cups water to boiling. Add green tea bags, remove from heat, and let them steep for 5-7 minutes. Step 2. Remove the tea bags, squeezing them against the side of the pot with a spoon to get all the liquid out. Step 3. Simmer over medium low heat for 10-15 minutes, or until liquid is reduced by half. Step 4. Remove from heat, and add the sugar and the half and half. Allow mixture to chill for 1 hour in the fridge. Step 5. Beat whipping cream until soft peaks form, and then fold in green tea and half and half mixture. Step 6. Freeze in ice cream maker. Add grated chocolate during the last 5 minutes of freezing time.

Ingredients =============== 4 jasmine tea bags 2/3 cup water 2 cups half-and-half 4 egg yolks, beaten ¼ cup plus two tablespoons rosewater How to make =============== Step 1. Boil 2/3 cup of water on the stove and add green tea bags. Step 2. Turn heat down to low, simmer 5 minutes. Remove the tea bags, pressing them against the side of the pot to extract all of the liquid. Step 3. Simmer until liquid is reduced by half, and then add sugar. Allow liquid to cool to lukewarm. Step 4. Add half-and-half and whisk in egg yolks. Step 5. Simmer over low heat for 15-10 minutes or until mixture coats the back of a spoon. Step 6. Add rosewater. Step 7. Chill custard mixture in the refrigerator for at least an hour. It should be thoroughly chilled. Step 8. Place in ice cream maker and freeze according to directions.

Ingredients: =============== 1 1/4 cup heavy cream 1 cup milk 1/3 cup sugar 1 cup mint chocolate chips 2 egg yolks 1/8 teaspoon salt Method: ========== Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

(Makes 1 Gallon) Ingredients: ============== 1 c. sugar 6 eggs 1 Tbsp. flour 1 can Hershey's chocolate syrup 2 c. miniature marshmallows 1 large can evaporated milk 1 can Eagle Brand milk Method: ========== Gradually add sugar to eggs, beating thoroughly. Add flour, evaporated milk, Eagle Brand milk, chocolate syrup and marshmallows. Whip thoroughly together. Put all this in double boiler and cook until it coats the spoon. Cool. Pour in freezer can and finish filling the freezer can with whole milk; freeze.

Ingredients: =============== 2 oz Unsweetened chocolate 1/3 c Unsweetened cocoa pwdr 1 1/2 c Milk 2 Large eggs 1 c Sugar 1 c Whipping cream 1 t Vanilla extract Method: ========== 1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. 3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator. 4. Transfer the mixture to an ice cream maker...