Ingredients:
Ice-Cream Base:
1 1/2 cups of Fresh Milk
1 1/2 cups of Whipping Cream
4 egg yolks
100 gm. Sugar
a pinch of salt
1 tsp. vanilla extract
100 gm. Roasted Walnuts - chop coarsely
2 Tbsp. Butter
2 Tbsp. Dark brown sugar
Method:
(1) For ice cream base: Heat up the cream and milk in a pot till warm.
(2) Whisk egg yolks with sugar until smooth.
(3) Pour in the warm milk mixture into the egg yolks mixture and stir till smooth.
(4) Pour the egg and milk mixture back into the pot and cook over medium heat till mixture thickens. Add in vanilla extract and leave it to cool then put in the freezer to freeze for about an hour.
(5) For butter walnuts, melt the butter in a saucepan. Then add in chopped walnuts and fry for about 2 mins. before adding the dark brown sugar. Stir and switch off heat and leave it to cool.
(6) Beat the ice cream base either in an ice-cream maker or use a whisk to whip up.
(7) Mix in butter walnuts and then pour into an ice-cream tub. Put in the freezer to freeze for at least 4 to 5 hours.
(8) Scoop the ice-cream into a glass and pour chocolate sauce over it. Sprinkle some roasted walnuts on top. Serve and Enjoy!!
26 comments:
can share recipe for this ice cream.. :P.. i love ice cream.. m_s
Sure Biow...give me a couple of days.
rgds
Aunty,
Can replace egg yoke with more non-diary whipping cream as my family do not like the smell of egg yoke in the ice-cream? May I know what is the quantity if replace by more whipping cream.
Thank you.
Yes dophina , you can omit the egg yolks. No need replacement.
rgds
thanks, yochana! *muacks*
Hi Lucy, Need your advise pertaining to chiffon cake. I have been baking chiffon cakes using only the bottom heat of my oven (my oven has top, top and bottom and bottom feature)and I always leave it on the 2nd shelf from the bottom. The cake rose very well. I noticed from many chiffon cake recipes that mentioned baking at normal heat which is top and bottom. Could you kindly advise me what difference does that make i.e. using bottom heat versus top and bottom. Christina
Lucy, your ice-cream looks so shiok.. yum yum..
Aunty Yochana,
I was eager to try yr recipe coz I've bought whipping cream long time ago & it'll expire very soon. Unfortunately black spots appeared when the mixture of cream & yolk brought back on the stove. Apparently the mixture wasn't carefully mixed & some of it was burnt. No wonder it had burnt smell.
I should be more careful the next time I try yr recipe again, Aunty.
Thanks for sharing the recipe.
I check yr blog everyday & I'm always amazed by yr creative work.
You're truly talented, Aunty !
Rgds, Cristine (Jakarta)
Hi aunty Lucy...this ice cream looks really good! Is it from the book I got you.... :D
Hi stef,
No....it's from another book. I will start on your book soon.
rgds
hi cristine,
Thanks for browsing at my blog. When you stir your yolks with milk over the stove, make sure you stir vigorously and not too hot...if it's burnt ..try sieving it.
rgds.
Hi Christina,
Normally for chiffon cake, you need to use top and bottom heat because you need an even temperature from top to bottom to bake the cake. If the heat is just from the bottom, it's harder to cook the chiffon cake and thus you'll take longer to bake the cake resulting a drier cake. You can also use the bottom heat but my preference is top and bottom heat together. I normally bake at the 3rd rack for fear of getting burnt chiffon cake at the top. The cake normally rise very high resulting in a dark coloured skin on top.
rgds
Lucy, Welcome back. I see you really had a good time in Chiangmai. So many goodies to whet your appetite. Thanks for your advise. Will try top and bottom heat next time I bake.
Christina
Thanks for yr advise, Aunty.
Rgds, Cristine
Aunty Lucy,looking forward to your creations!
Cristine,if in future you are not confident,try making your base or any sort of custard in a double boiler...guaranteed will not burn.
Yes Yes Stef,
Why din I think of the double-boiler method.
yes christine...use double boiler otherwise your ice-cream will have a burnt smell.
rgds
Dear Auntie Yochana,
Thank you for your wonderful recipes. I would like to make a rum-and-raisin ice cream cake for my husband's birthday in Feb. Do you have a recipe for rum and raisin ice cream to share, please? What type of cake should I use for the ice cream cake? Looking forward to hearing your great advice. Many thanks.
Mal
hi Aunty yo,
i need some help! i tried making this icecream n it turn out really hard aftre i took it out of the freezer...i let it out a while before i scoop it but some of it becomes watery..its not like icecream. when i ate it..theres iceshave in it too. btw, i used 200ml of whipping cream and 200ml of milk. izzit becos too little? Thanks for helping!
rgds,
Ece
Hi Ece,
The recipes calls for 1 1/2 cups.
1 1/2 cups = 375 gm. so your 200 gm. is wrong.
rgds
I made this and DH likes it. Thanks for sharing.
PS: Have posted pic in my blog.
Thumbs up BLessed Home.
rgds
hi aunty yochana,the whipped cream can i use pour n whip whipping cream?milk can use uht milk?thanks!
Hi
yes u can use pour and whip cream.
rgds
thanks aunty yochana!as for the milk,can i use uht milk?sorry for the trouble
Hi yammy
yes u can use uht milk.
rgds
Hi Aunty Yochana,
I tried making the ice cream yesterday.. had a couple of questions as it's my first time trying to make one :
1) whisk egg yolk & sugar till smooth
-- I use the m/c to whisk till pale yellow and smooth, is it correct ?
2) When i returned the egg and milk mixture into the pot and put on medium heat, i stirred vigoriously.. the mixture boiled but it didn't thicken ? what went wrong ? I didn't use double boiler, i just put it directly on stove.
3) is it because the mixture didn't thicken, therefore i can't seem to whip up using kw to whisk ? the mixture still remain watery. pls advise what may have gone wrong
thanks.
cheers,
irene
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