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Wednesday, April 6, 2011

Vanilla ice cream





Ice ceam




Ingredients




A- 1 vanilla pod, or 1 tsp essence of vanilla


B- 1 1/4 cup semi skimmed milk


C- 4 egg yolks


D- 5 tbsp caster sugar


E- 1 tsp cornsugar


F- 1 1/4 cup double cream






Directions




1- heat A and B in a pot until boil. then remove from heat for at least 15 min.


2- put C, D and E in a bowl. whisk until thick. add to the milk, whisking constantly. cook over gentel heat for about 10-15 min with constant stirring.


3- whip F until soft and fluffy but still not thick enough to stay onto the whisk. fold into the milk.


4- pour the mixture into a freezeproof container.


5- freeze for 3 - 6 hours. beat to soften the ice cream. feeze again.




you can change the flavor by exchanging the vanilla to choc or any other. if you're using fresh fruit; puree the fruit, add the icing sugar and lemon juice - after seiving, chill and continue with direction number 3 to 5.






ais krim




bahan-bahan




A- 1 pod vanila atau 1 sudu teh esen vanila


B- 1 1/4 cwn susu semi skim


C- 4 telur kuning


D- 5 sudu besar gula caster


E- 1 sudu teh tepung jagung


F- 1 1/4 cawan double cream




kaedah




1- panaskan A dan B dalam periuk hingga mendidih. biarkan sejuk selama 15 min.


2- pukul C, D dan E hingga pekat. gaul ke dalam susu. panaskan semula selama 10 hingga 15 min dan pastikan dikacau selalu.


3- pukul F sehingga pekat dan gebu. kacau ke dalam susu yang telah dipanaskan tadi.


4- tuang ke dalam bekas tahan beku. bekukan selama 3 hingga 6 jam. kacau agar licin. bekukan semula.


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