Homemade Ice Cream!

Holla! Sorry I haven't continued my Guilin experience, but I was sick after getting back from China's icy cold weather that contrasts our year-long hot climate greatly. And when I got better, I was making peanut cookies for Chinese New Year, which is just next week! Ah, time sure flies fast!

Anyway, yesterday, on the first day of February, I made ICE CREAMS. Not the aiskrim Malaysia a.k.a. popsicle, but real creamy ice cream you get in stores. I got the recipe off the internet, improvised a little but the credit goes to this post, although it's in Malay. I thought I'd share my improvised ways, although it isn't much different.

Heating up the milk and flour mixture. Yes, we still use a real ancient stove, but it works fine, so why not?

This is how it looks after being chilled in the refrigerator. Note the big bowl I transferred it into.

Add the ovalette and vanilla essence, then start whipping on high.

Voila! Once it's whipped up, you get a fluffy, light mixture that has doubled in volume.

HOMEMADE ICE CREAM

Ingredients:

½ can of sweetened condensed milk (depends on the degree of sweetness you prefer)

1 can of full cream milk

1 can of water

1 tbsp of cornflour (tepung jagung)

1 tbsp of ovalette

½ tbsp of vanilla essence

Steps:

1. Pour the sweetened condensed milk, full cream milk, water and cornflour into a pot. Stir them to mix well. Then, heat it up on the stove over medium heat until it simmers.

2. Once it simmers, remove from heat and let it sit at the counter for about 5 minutes, then cool it in the fridge. (Not freezing it).

3. When the mixture is chilled, transfer it to a bigger container that can hold at least double the initial quantity. Add in the ovalette and vanilla essence. Then, beat the mixture with a hand mixer until it doubles in volume, its texture light and fluffy. That's your base! (Basically a vanilla/plain ice cream).

4. Separate the whipped product into containers if you wish to make different flavo

urs. And add the flavouring pastes/emulcos and food colouring as you wish.

5. Get creative with containing your ice cream. Freeze overnight.

6. Wake up to your own homemade ice cream and enjoy the delicacy that you've personally made with your family!

This time, I made 2 flavours; vanilla and chocolate.

I scooped out half of the creamy mixture so that I'll have the vanilla portion ready, then add 2 tablespoons of cocoa powder and 1 teaspoon of chocolate emulco to the other half to make my chocolate portion. (I forgot to take pics after I separate them and flavour the chocolate one).

So, I scooped the vanilla and chocolate ice cream alternately to create this marble effect (I know it's not too pretty). Then simply freeze it!

Flavouring the ice cream is always my favourite part (besides the eating part), because there are just so many choices! You can make fruit-flavoured ones, if that's your jam, just add the emulcos or flavouring or use the real fruits! I personally haven't done any with fruits because I imagine it'll only work well with berries (and durians too). Corn is also possible, but I don't have the emulco as of yet.

However, I've previously made Cookies 'N Cream, and they taste really good! Just throw in some crushed Oreos to the vanilla mixture and that's it. If you want more chocolate goodness, make a chocolate ice cream, then, add Oreos too.

And here's the end product! Not too shabby, eh?

Your creativity is the limit.

Anyway, some extra notes that might be unnecessary but I really want to get it laid out there;

1. Use the condensed milk's can to measure out the fullcream milk and water, which is why I wrote 'can' instead of 'cup'! Not the same, please note that!

2.When I used 1 tin of water and 1 tin of milk like in the recipe, it turned out more icy than creamy. So, I figured that it was because of the water that it turned icier. This is just my theory and I'd test it the next time I make ice creams again, using 2 tins of full-cream milk instead of one milk and one water. But even with this recipe, the ice cream still tastes good, so don't be afraid!

3. Cornflour is an ambiguous term that causes a lot of confusion, because UK and US name it differently. There are things like corn starch and cornmeal out there, but many remain uninformed about the differences, including me. In Malaysia, at least in my household, we don't use any of those that much. Personally, I haven't heard any of us saying cornmeal for my lifetime. Over here, we simply say it as tepung jagung (literal translation is cornflour but who knows what it actually is), and that's that. No other confusion with cornmeal or cornflour whatsoever.

4. The mixture must be CHILLED before adding the ovalette and vanilla essence.

5. Always put it into a big container before you start whipping it up. It'll double in volume.

That was an unnecessarily long explanation for a truly simple recipe. However, I'm one to describe things in detail because I have experienced not getting enough information and ended up freaking out a bit when things don't look like how I imagined them to be.

So, enjoy your confection as you browse my blog to see a slice of my life! (Shameless promoting, but please venture my blog).

 
Silent Storm.