Search This Blog

Wednesday, April 4, 2012

Home-Made IceCream

oh jangan salah paham..lum buat lagi...tapi ONE DAY..ONE DAY...ONE FINE DAY...akan ku buat juga......tunggu...

Recipe from Desserts for Beginners by Peggy Wong

180 grams fresh mango puree
60 grams sugar
2 egg yolks
120 grams whipping cream
60 grams milk
1/2 tsp lemon juice
I added some mango pieces

* Whisk egg yolks and sugar until pale yellow .
* Heat milk in a pan until warm ; pour half of the hot milk into the egg yolks , whisking as you add to prevent curdling . Return the mixture to the saucepan and stir with wooden spoon until thickened . Set aside to cool .
* Mix lemon juice to mango puree and fold this to the egg mixture . Cool completely and put into the fridge to chill .
* Add the whipping cream to the cold egg mixture , mix until well combined and pour into the ice cream maker ; spin until thick and creamy . Transfer into ice cream container and layer some mango pieces and freeze until firm , about 4 hours or overnight

*** If you're not using an ice cream maker , use handheld mixer to beat the whipping cream until stiff and fold this to the cold mixture into two portions . Freeze mixture for an hour until half frozen ; then scrape the mixture and beat using a handheld mixer , in high-speed , until smooth but not melted . Repeat this 2-3 times to improve texture ; then freeze until firm .