Salted Egg Yolk Ice cream 咸蛋黃雪糕 (No Churn Version)

Sound weird ehh?? Yes it is the first impression that I first tried the Salted Egg Yolk Ice Cream Bar recently. I will say it is similar to Ice-Cream with Salted Caramel. If you like sweet with a hint of savoury taste, you will love this dessert for sure. And if you love salted egg yolk, you will definitely need to try this. 

This recipe is a no churn version. So don't worry if you don't have a ice-cream machine. 

(Made 1L ice-cream)

Ingredients

Salted Egg Yolk mixture

5 Cooked Salted Egg Yolk (steamed/ baked/ microwaved)

170ml Full cream Milk

1/2 Can (150ml) Sweetened Condensed Milk

1/4 teaspoon Salt

Whipping Cream Mixture

550 ml Heavy Whipping Cream

1/4 tsp vanilla extract

1/2 can (150ml) Sweetened Condensed Milk 

(You can reduce this if you want a less sweet)

Instructions

Salted Egg Yolk Mixture

Blend the Cooked Salted egg yolk (reserve some to sprinkle over the ice cream mixture before freezing) with milk and salt in a blender until smooth.

In a large mixing bowl, combined the blended salted egg mixture and sweetened condensed milk

Set aside

Whipping the cream Mixture

In a separate mixing bowl/ stand mixer, whip the cold heavy whipping cream until it reaches soft peak under high speed.

Add condensed milk and vanilla extract and mix well

Pour whipping cream mixture to freezable container.

Pour in the Salted Egg Yolk Mixture into whipping cream mixture. Use a spoon to swirl the egg yolk mixture unevenly in the whipping cream mixture. 

Sprinkle any remaining salted egg yolk crumbles.

Freeze for 6 hours or until the mixture become firmer.

Steam fresh salted egg yolk before use

Recipe adapted from : http://eckitchensg.com/2016/08/no-churn-salted-egg-yolk-ice-cream/

Oreo Earl Grey Ice cream Sandwich (No Churn and No egg) 奥利奥伯爵茶雪糕三明治

No-Churn Earl Grey & Honey Ice Cream

You don't need an ice cream maker to make ice cream! This no-churn, no-egg, no-hassle ice cream is made with Earl Grey infused whipping cream and sweetened condensed milk.

Ingredients

• 2 cups heavy cream

• 2 (heaping) Tbsp loose Earl Grey tea leaves

• 1 (14 ounce) can sweetened condensed milk

• 1 Tbsp vanilla extract

• 2 Tbsp honey

Instructions

1. In a saucepan over medium heat, heat cream until just bubbly. Watch carefully; the cream will rise and froth up quickly if you're not careful. You don't want to boil the cream, just heat it enough for steeping the tea leaves. Remove from heat and stir in tea leaves; cover and let sit for 30 minutes. Strain through a mesh sieve into a bowl, pushing the liquid out of tea leaves. Cover the bowl and refrigerate cream until fully chilled.

2. Place the bowl of a stand mixer and the whisk attachment in the fridge to chill as well.*

3. When you're ready to make the ice cream, remove the objects from the fridge. Combine the cream, sweetened condensed milk, vanilla, and honey in the chilled bowl and whip until soft peaks form, about 3-5 minutes. Transfer to a freezer-safe container and freeze at least 6 hours before serving.

Notes

*This is crucial. Heating the cream allows the tea leaves to fully steep, leaving you with an infused Earl Grey cream. However, to make the ice cream, the cream will need to be refrigerated until cold again. It also helps to chill the bowl and whisk that you will be using to mix the ice cream in. If the ingredients are warm, the mixture won't thicken to the desired texture.

Ice cream recipe source from: Port and Fin

ICE CREAM SANDWICH ASSEMBLE INTRUCTIONS:

1. Use cookie cutter to cut the ice cream out form the container afer 6 hours of freezing.

2. Place it in between to oreo cookies and put it back to freezer immediately.

Honey Lavender Ice cream (eggless) 薰衣草蜂蜜雪糕

Recently bought a jar of Culinary Lavender for my daughter's Macaron French project. And I love to make some dessert with Lavender. Here I try lavender honey ice cream without egg. 

Ingredients:

• 2 cups heavy cream (whipping cream)
• 1 cup whole milk 
• 1/4 cup honey
• 2 tablespoons dried culinary lavender
• Violet Food Colouring (Optional)

Directions

Add the heavy cream, milk, honey, and lavender to a medium saucepan set over medium heat. Stirring occasionally, bring the lavender cream mixture to steaming.

Check to see that the honey is completely dissolved into the cream and then remove the pan from the heat. Allow it to rest at room temperature for 15 minutes. Using a fine mesh sieve, strain the lavender cream and discard the solids. Add Violet food colour and mix well (Optional).

Chill the mixture for 1 hour and then freeze it in an ice cream maker according to the manufacturer’s instructions.

Receipt adapted from: Lavender Honey Ice cream from about.com

Lychee Ice cream (No churn & eggless method) 荔枝雪糕[不用雪糕機]

Ingredients: (make around 700ml)

1/2 cup whole milk

~15 lychee meat (canned or fresh)

1/8 lychee syrup (from canned lychee) (Optional)

1/4 cup Condensed Milk

1.5 cup whipping cream

Method

1. Blend lychee meats, lychee syrup, 1 cup milk and condensed milk together for a minute.

2. Pour it to a container and set aside.

3. Blend whipping cream until firm. Around few pulses or half a minute.

4. Combined and mix whipped cream with lychee mixture.

5. Pour it out into small container. Freeze overnight.

The following is my Youtube tutorial on making this Lychee Ice cream. The ingredients are slightly different from the recipe here. I feel it is a bit hard and I like to have it more creamy. So I changed the ratio of Milk and Cream content. 

Creamy Cantaloup Popsicles 哈蜜瓜奶條

This year we have a rather early warm/hot summer in Vancouver. Our BBQ season also starts and our summer season dessert needs to be served accordingly. Summer is also a fruit season. Last week was my daughters' fellowship's beach picnic event and they had lots of cantaloupe left. We got 2 large one. Making these popsicles are easy and fun. My guests love them and finished them in a sec.

Creamy Cantaloupe Popsicles (makes ~20 small popsicles)
Ingredients:
2 cups cantaloupe, cubed (about one large cantaloupe)
2 cup heavy whipping cream 
1 cup sugar (you can put lesser sugar as the ripe cantaloupe is very sweet)

Directions:
1. Place cantaloupe in a blender (Pic 1) and process until smooth; set aside. (Pic 2)
2. In a small saucepan, combine 1 cup of cream and sugar.
3. Cook and stir over low heat until sugar is dissolved.
4. Remove from the heat. Add the remaining 1 cup of whipping cream. (Pic 3)
5. Stir in pureed cantaloupe. (Pic 4)
6. Pour equally into your popsicle mould. (Pic 5)
7. Freeze until firm.

Recipe adapted from Taste of Home website

Kahlua Coffee Cream Cheese Ice cream (a.k.a. Tiramisu)

Kahlua Coffee Cream Cheese Ice cream (a.k.a. Tiramisu)

Make 1 quart (8x4oz serving)
Ingredients:
16oz cream cheese (room temperature)
300ml whipping cream
1/4cup Kahlua
1tbsp Espresso powder
2/3 cup sugar
1/8tsp salt
4 ladyfingers+1/8cup Kahlua

Direction
1 Add Espresso powder in Kahlua until dissolved (Pic 2)
2 Whip cream cheese until soft. Continue whipping and add cream, sugar and salt. Mix well. Then pour Kahlua coffee mix to cream mix and whip until all combined. (Pic 3)
3 Churn in ice cream maker.
4 Cut ladyfingers into smaller pieces (Pic 4) and soak them with Kahlua. (Pic 5 & 6)
5 Stir them into ice cream (Pic 7). Add some dark chocolate syrup and stir a bit.
6 Refrigerated for a few hours. Sprinkle cocoa powder before serving.

Recipe adapted from: Tiramisu Ice Cream

Orange ice cream with Chocolate fondue 橙味雪糕火鍋

In my opinion, banana, strawberries, oranges are always go well with Chocolate. So when we have chocolate fondue, banana, marshmallow, strawberries are always on my menu. And many times, when I was in Hong Kong, Häagen-Dazs Hong Kong has Chocolate Fondue set for sell. It includes a Fondue pots with varieties of ice cream mini scoops and chocolate sauce. They have dine in or take away offer. Petite set is HK$298 and Classic set is HK$429

I never have chance to buy that in Canada as it is not available for sell here. Why not I make it? 

Recipe:

Orange ice cream

Ingredients:
300ml whole milk 
500ml double cream 
5 egg yolks
140g caster sugar 

zest 2 oranges, plus juice of 1
1 tsp Orange Extract (Optional)
Orange food colouring (Optional)

Directions:
Heat the milk and cream in a pan to just below boiling point. Stir together yolks and sugar, then gradually whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, add orange extract and orange food colouring (Optional) and cool. Churn, then freeze until solid. Can be made up to a month ahead.

And after the ice cream are ready and set. Cut in cubes. Return to refrigerator and chill until harden. 

Chocolate Fondue

Ingredients

• 10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped into small pieces
• 1/2-3/4 cup milk (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter) or 1/2-3/4 cup half-and-half (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter) or 1/2-3/4 cup heavy cream ( or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)
• 1/2 teaspoon vanilla extract

Directions

1. To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
2. Stir until smooth.
3. Add more liquid if the sauce seems too thick or look curdled.
4. Remove from the heat and stir in the vanilla.
5. Use warm fondue immediately or set aside until needed and rewarm briefly.
6. Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
7. If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
8. Leftover sauce keeps several days in the refrigerator.
9. It is a prefect topping for ice cream too.

Recipe from: Food.com

S'mores Chocolate Ice cream

S'mores is my daughter's favourite snack. S'mores is basically graham biscuits with semi-melted chocolate and roasted marshmallow. And I simply just add marshmallow and some graham biscuit to my Eggless Chocolate chip ice cream that I made not long ago. 

Recipe:

INGREDIENTS:

1/2 cup of unsweetened cocoa powder 

1/2 cup of sugar 

1/4 cup of firmly packed brown sugar 

3/4 cup of full cream milk 

1.5 cups of cream with at least 35% fat content 

1.5 tsp of vanilla extract 

A small pinch of salt 

1/2 cup mini chocolate chips

1/2 cup mini marshmallow (optional - roasted)

1/2 cup graham biscuit pieces/dust

INSTRUCTIONS:

1. Whisk together the cocoa and both sugars until thoroughly combined. (Pic 1&2)

2. Add the milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).

3. Time to add the cream(pic 3).Pour in the cream, vanilla and add a pinch of salt.

4. Mix again until full incorporated.

5. Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.

6. . The mixture should turn into soft serve ice cream. Pour in chocolate chips and churn for 2 minutes. Finally, stir in the marshmallow and graham biscuit pieces/dust. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.

London Fog (Earl Grey) with Dark Chocolate flakes Ice cream Sandwiches 黑朱古力碎伯爵奶茶雪糕三文治

Ernest Ice cream is a big hit in Vancouver. And the name "London Fog Ice Cream" is what I learned from their menu. London Fog means Earl Grey. And I love Earl Grey tea very much. I never try Ernest Ice Cream shop version, but I am definitely sure it will taste well.

Ingredients
2 cups whole milk
2 cups heavy cream
4 earl grey tea bags (Pic 1)
1 cup granulated sugar
1 tbs vanilla extract
5 egg yolks 

1 cup of dark chocolate flakes

16-20 Digestive Biscuits or Marie Biscuits

Directions
1| Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
2| Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat and add in tea bags (Pic 2). Let it steep for 5-7 minutes, stirring occasionally.

3| In the meantime, whisk yolks and sugar until pale in color and thick. When tea milk mixture is done steeping, gently stream into yolk/sugar mixture, whisking constantly after each addition. This is called tempering – the point is to prevent cooking of egg yolks. Have patience, and do this slowly.
4| Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test – dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
5| Take out tea bags. Pour custard through a sieve into a bowl(Pic 3). Cover with plastic wrap and immediately chill in fridge for at least 2 hours.Sprinkle in ground up early grey tea. 

6| Pour into ice cream maker and churn according to instructions
7|  Stir in dark chocolate flakes. And then pour churned ice cream into an airtight container and freezer for another few hours. (Pic 4)

8| Unmold the ice cream block(Pic 5). Then cut half way.(Pic 6)
9| Use a round cookie cutter and cut out the ice cream same size as the digestive biscuits (Pic 7). Place ice cream in between two biscuits. Serve chilled.

Recipe adapted from: Le Jus D'orange Blog

Pineapple Coconut Ice cream 菠蘿椰子雪糕

On my second week of work, beside Durian Panna Cotta, I also made this Pineapple Coconut Ice cream. Since not all my friends and colleagues are in love with Durian, therefore I made this to make sure everyone is happy! ^_^

Ingredients:

1 cup sugar

1 cup Coconut milk

1/2 cup whole milk

2 cups whipping cream

1 cup canned crushed pineapple (save the "100% juice" it's packed in), chilled

1/3 cup pineapple juice (drained from canned pineapple), chilled
1/2 cup toasted flaked coconut for decoration (Optional)

Direction:

1 Freeze the empty ice cream churner-canister (churner blades and the canister with its top), if possible, overnight. It is highly preferable that the mixing "can" be very cold. The can should be kept in the freezer until needed (not the motor or hand crank, of course)

2 About two (2) hours prior to time you it to finished and/or to serve the ice cream, mix the ingredients in your mixing bowl and heat under low heat until sugar dissolved: sugar, milk, coconut milk, and whipping cream

3 Add pineapple juice to ice cream mix. Then place your ice cream mix, covered, in your refrigerator. Chill for about half an hour or so. Chilled ingredients plus chilling the mix helps you to speed up the ice cream freezing really consistently/evenly.

4 Get the frozen canister apparatus from the freezer to set up the ice cream churner.

• Pour in the chilled ice cream mix.
• Assemble churn and start
• Then add crushed pineapple (save some for decoration if you like)

5 Churn your ice cream for about 20 to 25 minutes. The ice cream may be quite soft, if you like that. Keep churning for a firmer texture, for 35 to 45 minutes.

6 Serve your (soon to be prized) cold, cooling treat "immediately"!

Or, instantly put it in a container and in your refrigerator-freezer, or as quickly as possible.

Recipe adapted from: Wikihow Website

Eggless Chocolate chips Ice cream 朱古力雪糕(無蛋)

INGREDIENTS:

1/2 cup of unsweetened cocoa powder 

1/2 cup of sugar 

1/4 cup of firmly packed brown sugar 

3/4 cup of full cream milk 

1.5 cups of cream with at least 35% fat content 

1.5 tsp of vanilla extract 

A small pinch of salt 

1/2 cup mini chocolate chips

INSTRUCTIONS:

1. Whisk together the cocoa and both sugars until thoroughly combined. (Pic 1&2)

2. Add the milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).

3. Time to add the cream(pic 3).Pour in the cream, vanilla and add a pinch of salt.

4. Mix again until full incorporated.

5. Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.

6. . The mixture should turn into soft serve ice cream. Pour in chocolate chips and churn for 2 minutes. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.

Recipe adapted from: http://www.cookingandme.com/2014/01/homemade-chocolate-ice-cream-recipe.html?m=1

Tofu Ice Cream 豆腐雪糕

Ingredients:

Egg Yolks 3

Sugar 80g (I use 50g)

Silken Tofu (Extra smooth) 200g

Unsweetened Soya Drinks 100g

Whipping cream 200ml

Directions
If you use ice cream machine, remember to put the inner part to freezer to freeze until it is completely frozen (shake it to make sure the liquid between wall are all frozen with no sound).  

1 Put Tofu and Soya drinks in food processor and blend. 

2 Put the egg yolks into a bowl with sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters.

3 Heat the cream and soya tofu over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and stir in the egg yolk mixture.

4 Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

5. Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

4 Pour into ice cream maker and mix for 30 mins or according to your ice cream maker directions. 

5 Cover it with plastic wrap and place in freezer. Serve until set.

蛋黃 3隻 

糖 80g ( 太甜，我諗減到40-50g差不多 ) 

豆腐 200g ( 我用百福蒸煮滑豆腐2盒裝的1盒 ) 

低糖豆漿 100g ( 代替牛奶，等佢豆味重些，可以的話用無糖豆漿會更易控制甜度 )

忌廉 200ml  

做法：

1)  用攪拌機將豆腐同豆漿攪成豆腐漿 

2) 蛋黃同糖，以打蛋器打至cream狀。(可以增加空氣、加熱時平均受熱 )

3) 將豆腐漿+忌廉同蛋黃醬混合拌勻

4) 以小火加熱 ( 整雪糕要加熱是因為蛋要消毒同去腥，呢款豆腐都要煮；但唔好俾佢高過80度 / 滾，否則蛋會熟！！ ) 

5) 離火冷卻 ( 可以水 / 冰加速 )

6) 以篩網過濾令其更幼滑 ( optional)

7) 放入雪糕機

8) 放入冰櫃3小時

Recipe adapted from (Chinese): http://weshare.hk/fairyling/articles/2590848

Pumpkin Cream Cheese Ice cream 南瓜奶油乳酪雪糕

It is Thanksgiving Day (Oct 12, 2014)! We are having a thanksgiving party of 39 people in total. Beside roasting a 20 lbs turkey, I am going to make desserts as well. My older daughter wants me to make pumpkin pie. But I want to make something special. I bought a big can of Pumpkin puree that enough to make 2 different pumpkin desserts. I decided to make ice cream and a mousse cup. 

Ingredients
1 (15 ounce) can pumpkin IMPORTANT! Do not use pumpkin pie filling

1 can evaporated milk, well shaken
1 (8 oz) brick 1/3 less fat cream cheese (or regular cream cheese), softened to room temperature
1 1/2 cups raw sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (or 1/8 teaspoon ground nutmeg)
1/8 teaspoon ground allspice
1 pinch ground cloves
1 1/2 cups heavy cream

Instructions

Add the pumpkin, evaporated milk, cream cheese, raw sugar, cinnamon, ginger, nutmeg, allspice and clove to the carafe of a blender (or the work bowl of a food processor fitted with a metal blade.) Process on high until smooth, stopping to scrape down the sides as needed. When it is perfectly smooth and evenly blended, add the heavy cream and pulse until it is evenly mixed into the pumpkin puree but not longer. You don't want to turn the cream to butter!

Pour into your ice cream maker and freeze according to manufacturer's instructions. It will be the texture of soft serve when it is done in the ice cream maker. You can either serve as is, or pack into a freezer safe container with a tight fitting lid and put into the freezer until firm, about 3 hours.

Recipe from: http://www.foodiewithfamily.com/2013/09/11/pumpkin-cheesecake-ice-cream-mix-and-freeze-recipe-no-cooking-needed-bonus-salted-caramel-sauce/

20 lbs Turkey

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