• Pandan Ice Cream

    Creamy Pandan Ice Cream – Fragrant, Tropical & Lush

    Ingredients:

    1 1/2 cups heavy cream

    1 1/2 cups whole milk

    3/4 cup granulated sugar

    1/4 teaspoon salt

    1 teaspoon vanilla extract (optional)

    3–4 fresh pandan leaves, knotted (or 1–2 teaspoons pandan extract)

    5 large egg yolks

    Directions:

    In a saucepan, combine cream, milk, sugar, salt, and pandan leaves.

    Heat over medium until it begins to steam, then reduce heat and simmer for 10–15 minutes to infuse the pandan flavor.

    Remove pandan leaves.

    In a separate bowl, whisk egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper.

    Gradually whisk the egg yolk mixture back into the saucepan.

    Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Do not boil.

    Remove from heat, stir in vanilla if using, and strain the mixture through a fine mesh sieve.

    Cool completely, then chill in the refrigerator for at least 4 hours (or overnight).

    Churn in an ice cream maker according to manufacturer’s instructions.

    Freeze for at least 2 hours before serving for a firmer scoop.

    Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2 hours | Total Time: ~6.5 hours
    Kcal: 250 kcal per serving | Servings: 6 servings

    #pandanicecream #homemadeicecream #asiandesserts #pandanflavor #creamyicecream #tropicaldesserts #greenicecream #icecreamrecipes #dessertideas #custardbaseicecream #eggicecream #pandanleaf #southeastasiandessert #exoticdesserts #chilltreats #icecreamlovers #flavoredicecream #icecreamseason #asianflavors #summertreats

    Step into a tropical dream with this Creamy Pandan Ice Cream Fragrant, lush, and totally irresistible!
    Pandan Ice Cream Creamy Pandan Ice Cream – Fragrant, Tropical & Lush Ingredients: 1 1/2 cups heavy cream 1 1/2 cups whole milk 3/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract (optional) 3–4 fresh pandan leaves, knotted (or 1–2 teaspoons pandan extract) 5 large egg yolks Directions: In a saucepan, combine cream, milk, sugar, salt, and pandan leaves. Heat over medium until it begins to steam, then reduce heat and simmer for 10–15 minutes to infuse the pandan flavor. Remove pandan leaves. In a separate bowl, whisk egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper. Gradually whisk the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Do not boil. Remove from heat, stir in vanilla if using, and strain the mixture through a fine mesh sieve. Cool completely, then chill in the refrigerator for at least 4 hours (or overnight). Churn in an ice cream maker according to manufacturer’s instructions. Freeze for at least 2 hours before serving for a firmer scoop. Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2 hours | Total Time: ~6.5 hours Kcal: 250 kcal per serving | Servings: 6 servings #pandanicecream #homemadeicecream #asiandesserts #pandanflavor #creamyicecream #tropicaldesserts #greenicecream #icecreamrecipes #dessertideas #custardbaseicecream #eggicecream #pandanleaf #southeastasiandessert #exoticdesserts #chilltreats #icecreamlovers #flavoredicecream #icecreamseason #asianflavors #summertreats Step into a tropical dream with this Creamy Pandan Ice Cream Fragrant, lush, and totally irresistible!
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    · 0 التعليقات ·0 المشاركات ·39كيلو بايت مشاهدة
  • Corn Ice Cream

    Creamy Sweet Corn Ice Cream with a Hint of Vanilla

    Ingredients:

    2 cups fresh or frozen sweet corn kernels

    2 cups whole milk

    1 cup heavy cream

    3/4 cup granulated sugar

    1/4 teaspoon salt

    4 large egg yolks

    1 teaspoon vanilla extract

    Directions:

    In a saucepan over medium heat, combine the corn, whole milk, and salt. Simmer for 10 minutes, stirring occasionally.

    Remove from heat and let it cool slightly, then blend until smooth. Strain through a fine mesh sieve, pressing to extract as much liquid as possible. Discard solids.

    Return the strained corn milk to the saucepan. In a bowl, whisk the egg yolks with sugar until pale.

    Slowly pour some warm corn milk into the egg mixture to temper, whisking constantly. Pour everything back into the saucepan.

    Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (around 170°F or 77°C).

    Remove from heat, stir in heavy cream and vanilla extract. Let cool completely, then chill in the fridge for 4 hours or overnight.

    Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy. Transfer to a container and freeze for at least 4 hours before serving.

    Prep Time: 20 minutes | Cooking Time: 15 minutes | Chill & Freeze Time: 8 hours
    Total Time: 8 hours 35 minutes
    Kcal: 290 kcal | Servings: 6 servings

    #cornicecream #sweetcorn #icecreamrecipe #homemadeicecream #summertreats #asianflavors #sweetcornicecream #eggcustardbase #icecreamlover #dessertideas #cornrecipes #frozendessert #coldtreat #vanillacorn #creamyicecream #custardicecream #freezerfriendly #summerdessert #artisanalicecream #cornbaseddessert

    Who knew sweet corn could be this creamy and dreamy? This Corn Ice Cream is the surprise hit of the summer!
    Corn Ice Cream Creamy Sweet Corn Ice Cream with a Hint of Vanilla Ingredients: 2 cups fresh or frozen sweet corn kernels 2 cups whole milk 1 cup heavy cream 3/4 cup granulated sugar 1/4 teaspoon salt 4 large egg yolks 1 teaspoon vanilla extract Directions: In a saucepan over medium heat, combine the corn, whole milk, and salt. Simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool slightly, then blend until smooth. Strain through a fine mesh sieve, pressing to extract as much liquid as possible. Discard solids. Return the strained corn milk to the saucepan. In a bowl, whisk the egg yolks with sugar until pale. Slowly pour some warm corn milk into the egg mixture to temper, whisking constantly. Pour everything back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (around 170°F or 77°C). Remove from heat, stir in heavy cream and vanilla extract. Let cool completely, then chill in the fridge for 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy. Transfer to a container and freeze for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 15 minutes | Chill & Freeze Time: 8 hours Total Time: 8 hours 35 minutes Kcal: 290 kcal | Servings: 6 servings #cornicecream #sweetcorn #icecreamrecipe #homemadeicecream #summertreats #asianflavors #sweetcornicecream #eggcustardbase #icecreamlover #dessertideas #cornrecipes #frozendessert #coldtreat #vanillacorn #creamyicecream #custardicecream #freezerfriendly #summerdessert #artisanalicecream #cornbaseddessert Who knew sweet corn could be this creamy and dreamy? This Corn Ice Cream is the surprise hit of the summer!
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    · 0 التعليقات ·0 المشاركات ·35كيلو بايت مشاهدة
  • Super Lemon Ice Cream

    Creamy and Zesty Super Lemon Ice Cream with a Refreshing Twist

    Ingredients:

    2 cups heavy cream

    1 cup whole milk

    3/4 cup granulated sugar

    1/2 cup fresh lemon juice (about 3 lemons)

    1 tablespoon lemon zest

    4 large egg yolks

    1 teaspoon vanilla extract

    Pinch of salt

    Directions:

    In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Heat over medium heat until it just begins to simmer. Remove from heat.

    In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.

    Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

    Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.

    Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.

    Strain the custard through a fine-mesh sieve into a clean bowl.

    Cover and chill in the refrigerator for at least 4 hours or overnight.

    Freeze the mixture in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency.

    Transfer to a container and freeze for an additional 2-3 hours until firm before serving.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes
    Kcal: 280 kcal per serving | Servings: 6 servings

    #lemonicecream #homemadeicecream #citrusdessert #summerdesserts #creamyicecream #refreshingtreat #zestyflavors #icecreamlover #dessertrecipe #frozendesserts #easyhomemade #sweetandsour #vanillaandlemon #coolingtreat #summertreats #freshlemon #custardbase #dessertideas #foodbloggers #icecreamtime

    Beat the heat with this creamy and zesty Super Lemon Ice Cream! Perfect balance of sweet and tart in every bite.
    Super Lemon Ice Cream Creamy and Zesty Super Lemon Ice Cream with a Refreshing Twist Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 cup fresh lemon juice (about 3 lemons) 1 tablespoon lemon zest 4 large egg yolks 1 teaspoon vanilla extract Pinch of salt Directions: In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Heat over medium heat until it just begins to simmer. Remove from heat. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt. Strain the custard through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours or overnight. Freeze the mixture in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for an additional 2-3 hours until firm before serving. Prep Time: 15 minutes | Cooking Time: 15 minutes | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes Kcal: 280 kcal per serving | Servings: 6 servings #lemonicecream #homemadeicecream #citrusdessert #summerdesserts #creamyicecream #refreshingtreat #zestyflavors #icecreamlover #dessertrecipe #frozendesserts #easyhomemade #sweetandsour #vanillaandlemon #coolingtreat #summertreats #freshlemon #custardbase #dessertideas #foodbloggers #icecreamtime Beat the heat with this creamy and zesty Super Lemon Ice Cream! 🍋🍦 Perfect balance of sweet and tart in every bite.
    0 التعليقات ·0 المشاركات ·30كيلو بايت مشاهدة