BLUEBERRY LEMON POPSICLE ...

BLUEBERRY LEMON POPSICLE

adapted from :    biggerbolderbaking.com

servings :    4-6

Ingredients :

30  blueberries,  hulled and cleaned

Zest of 1 lemon

1  cup  vanilla yogurt  ~   or add some vanilla extract to plain yogurt  (225 gm)

Instructions :

1.  Puree the blueberries until smooth.

2.  Mix in the lemon zest.

3.  Alternate adding the blueberry puree and yogurt into popsicle molds.

4.  Cover mold, add sticks and freeze for at least 6 hours or overnight.

5.  TIP :   Run the molds under warm water to loosen up the popsicles.

NUTELLA POPSICLES ...

NUTELLA POPSICLES

adapted from :    anncoojournal.com

makes :    8  (me :  6)

Ingredients :

450  ml  fresh milk

4  heap tablespoons  Nutella

Directions :

Blend the milk and Nutella together with a hand whisk till combined.

Stir the mixture as you pour into popsicle mould.

Freeze them for a few hours or overnight.

Yummy & Enjoy !!!

STRAWBERRY YOGURT ICE CREAM...

STRAWBERRY YOGURT ICE CREAM

(NO ICE CREAM MACHINE)

adapted from :    MyKitchen101en...

Ingredients :

250  gm  strawberry flesh

1  tbsp  lemon juice

125  gm  granulated sugar  (1/2 cup + 2 tablespoons)

240  gm  Dairy Whipping Cream  (1  cup)

200  gm  plain yogurt  (3/4 cup +  1 tablespoon)

2  tbsp  condensed milk

Directions :

1.  Puree strawberry flesh with blender.

2.  Add sugar and lemon juice to pureed strawberry, bring to the boil, then reduce to medium heat, cook for about 7 minutes, or until it reduces to about 3/4 cup (the initial amount is 1 1/2 cups).

3.  Set aside the strawberry filling to cool completely (you may prepare ahead and keep refrigerated for later use).

4.  Whip Dairy Whipping Cream until soft peak.  (Reminder :  Use stainless mixing bowl for whipping.  Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using).

5.  Add yogurt, condensed milk and strawberry filling to dairy whipped cream, fold until well mixed, then transfer to a container and cover.

6.  Freeze for 6-7 hours until firm.  (The ice cream will harden after freezing overnight.  Leave it at room temperature for 5-10 minutes before serving will make it easier to be scooped out).

7.  Strawberry Yogurt Ice Cream with no Ice Cream Machine is ready to be served.!!!

HOMEMADE MANGO ICE CREAM RECIPE...

 Delicious & yummy !!!

HOMEMADE MANGO ICE CREAM RECIPE

adapted from :    recipetineats.com

A magic way to make a creamy scoopable ice cream without an ice cream maker!!!

It's truly creamy and scoopable like ice cream you buy in tubs...

Ingredients :

2  large  mangoes  ~  ripe and juicy  ~  to make 2 cups puree

395  gm  sweetened condensed milk  (14 oz ~  1 can)

2  cups  thickened cream/heavy cream/ dairy whipping cream  ~  cold

1/8  tsp  yellow liquid food colouring  (optional)

Directions :

1.  Dice the flesh of the mangoes.  Puree using a blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).

2.  Pour puree into a non-stick skillet/pan over medium-low heat.  Cook,  stirring constantly, for 8-10 minutes or until it reduces by half.  (The test is when you can drag a wooden spoon across the skillet/pan and the path remains there for a second.  OR measure out the puree to ensure it's reduced to at least 1 cup ~ less is even better!).

3.  Cool puree.

Directions For Ice Cream :

1.  Combine cooled mango and sweetened condensed milk in a bowl.  Add food colouring is using.  Whisk until combined.

2.  Beat cream with a hand held beater or stand mixer until stiff peaks form.

3.  Take a scoop of cream and put it in the mango mixture.  Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).

4.  Then pour the mango mixture into the cream.  Fold through rather than mixing vigorously like you would cake batter,  until lump free.  This will take a few minutes.

5.  Pour into a container (preferably with a lid).  I recommend glass, if you can, or other non reactive container.

6.  Place a piece of baking/parchment paper on the surface.  Then place lid on or using cling wrap.  Freeze for 12+ hours or overnight.

7.  Remove parchment paper.  Stand for 5 minutes to soften slightly, then scoop and serve!!!

8.  If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.

Other Flavors :   You can skip the mango and just fold condensed milk into the whipped cream and add 2 tsp pure vanilla ---- this will make a creamy vanilla ice cream.  You may add chocolate chips, nuts if you like...

AIS KRIM GULA APONG @ NISE

AIS KRIM GULA APONG @ NISE
sumber  :   FB/grup MAHN...




Bahan-Bahan :


    3  liter  air
    1  kg.  kelapa parut  -  perah & ambil santannya
700  gm  gula Apong @ gula Nira
    2  helai  daun pandan  -  disimpul


Cara-Cara :

     Masak air sehingga mendidih kemudian masukkan gula Apong@Nira, santan dan daun pandan.  Biarkan sehingga mendidih seketika.  Bila telah mendidih, tutup api.  Tapiskan air sebelum dimasukkan ke dalam plastik ais krim.  Biarkan suam seketika sebelum dimasukkan ke dalam peti sejuk (bahagian freezer) untuk dibekukan..

AISKRIM LAGI!!!!

 Aiskrim sumi jeli perisa mangga.  Enak dinikmati ketika cuaca sedang panas sekarang ni.  Resipi diambil dari rakan FB : Norien Kitchen.  Buat banyak sedikit di atas permintaan anak-anak.  Sekejap saja habis di makan oleh mereka.  Alhamdulillah, terima kasih pada penyumbang resipi...

AISKRIM CHOKI-CHOKI/NUTELLA

AIS KRIM CHOKI-CHOKI/NUTELLA
sumber  :   FB/MAHN...




Bahan-Bahan :


      1  tin  susu cair
      1  tin  susu pekat
      4  tin  air masak
2 1/2  sudu besar  tepung jagung
Secubit garam


Cara-Cara :

     Kacau kesemua bahan di atas kemudian didihkan manja-manja menggunakan api kecil.  Letakkan tepung jagung bagi ia lembut, sedikit garam selain membangkitkan lemak, ia boleh mencegah perut kembung.  Kemudian tapiskan ke dalam jug (untuk memudah mengisi ke dalam plastik aiskrim) dan untuk choki-choki, anda boleh potong kepada dua.  Masukkan choki-choki ke dalam plastik aiskrim dan picit-picit untuk ratakannya sebelum di tuangkan adunan aiskrim ke dalam plastik aiskrim.

Info :   Untuk ais krim Nutella sama seperti di atas cuma tambahkan 1 tin air lagi menjadikan ianya 5 tin air masak dan tambah juga 1 sudu kecil esen vanilla.

AISKRIM LAGI!!!!

Masih dengan ais krim yang sedang viral di FB. Rata-rata ramai yang telah mencuba

maka aku juga tak terkecuali mencubanya. Anak-anak pun menyukainya.

Aiskrim malaysia nostalgia zaman kanak-kanak di Malaysia suatu ketika dulu...

ICE-CREAM MALAYSIA JELLY SUMI

ICE-CREAM MALAYSIA
JELLY SUMI
sumber  :    SAJI April 2016 by Norien Kitchen...




Bahan-Bahan :  (menghasilkan :  14 batang)

1/2  tin  susu cair atau susu penuh krim
1/2  tin  susu pekat manis
   3  sudu makan  gula halus
   2  tin  air masak
   1  paket  jelly sumi  (hancurkan sedikit)
Secubit garam  (optional)
Plastik ice cream secukupnya


Cara-Cara :

1.  Satukan air masak, gula, susu cair, susu pekat dan secubit garam (jika guna).
2.  Kacau sebati.  (saya masak sekejap, agak-agak suam & gula larut).
3.  Masukkan jelly sumi ke dalam plastik ice-cream dan tuangkan campuran susu tadi sehingga secukupnya.  Simpulkan.
4.  Masukkan ke dalam peti ais, bekukan seharian/semalaman.

NUTELLA POPSICLES

NUTELLA POPSICLES
source from  :  Eugenie Kitchen.com, thanks... (delicious & yummy..)



Ingredients :

3/4  cup   milk  (180 ml)
1/4  cup   heavy whipping cream  (60 ml)
1/4  cup   Nutella
   1  tbsp  granulated sugar


Method :

     In a blender, add milk, heavy whipping cream and Nutella.  Be careful not to use too much Nutella, otherwise your popsicle will turn out bitter.  Add in granulated sugar.  And blend for about 20 seconds.  And fill in the popsicle molds and freeze.