Strawberry Yoghurt Ice Cream

Summer treat!!!! Fiiuuhhh....It's really hot in here (45˚C), we need something fresh. Simple yet refreshing. You don't need to think to make this dessert :)....easy peasy! And the most important thing, my kids like it.



Strawberry Yoghurt Ice Cream
(No Ice Cream Maker needed)

Ingredients :
Fresh Strawberries
1 cup yoghurt
1 cup whipping cream
sugar

Directions :
Put all the ingredients on Food Processor and process until smooth. Cool in the refrigeratorfor 2 hours. Taarraaaaa and enjoy your treat.

Mango Ice Cream

Another summertime delight. What do you want the most, to refresh your day in a 50˙C day? Yup 50˙C, I'm not joking.



For me, I had enough with a cup of ice mint tea. But the girls? Their day wouldn't be complete without a glass of ice cream. And lucky me, they wouldn't mind to eat mommy's homemade ice cream ;).



And our favorite one is fruit based ice cream. This time I made mango ice cream. I used the pomegranate ice cream recipe. Sustituted the pomegranate with mango and skipped the balsamic vinegar.



Another Ice Cream Recipes, no ice cream maker is needed :
1. Nuttela Ice Cream
2. Cocoa Ice Cream
3. Strawberry Ice Cream
4. Pomegranate Ice Cream

Pomegranate Ice Cream

I scream, you scream, we all scream for ice cream!
In my house there's always room for ice cream. Although I don't have an ice cream maker, I always enjoy to make this creamy treat without it. Especially for the girls :).



I like to experiment with my own mix-ins, especially fruits, because my kids really love them. You can use fresh fruits or frozen ones if you desire. I think any fruits will work well. However, feel free to modify the fruits as to your liking.

There are tons recipes that can be made with a few simple ingredients. And I always choose the one without raw eggs but still never lose its appeal.

I saw this pomegranate ice cream at Rachelle's flickr and she shared the recipe on her blog. Pomegranate? Why not?! And no ice cream maker needed, that's what I like the most :p. *I made this 3 weeks a go, just had a chance to posted here ;)*

And here's my contribution to celebrate National Ice Cream Month hosted by Nikki at Nik Snacks.

No-churn pomegranate ice cream (with fresh pomegranates)
source : Rachelle of Mommy? I'm Hungry!
(Rachelle's version with pomegranate juice, here)

Ingredients :
• 2 pomegranates
• 1 lime
• 1 1/2 cups powdered sugar
• 2 cups heavy cream
(dita-I added 2 tbsp balsamic vinegar)



Directions :
Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately ¾ cup of pomegranate juice. Reserve the pomegranate seeds for garnish.
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.

Homemade ice cream is a real kids pleaser. My kids usually eat it with cookies. Just try this sesame cookies, they goes perfectly with your ice cream. Thanks for sharing the recipe, Rosa. They are so delightful!!



Sesame Cookies
Taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson and slightly adapted by Rosa of Rosa's Yummy Yums.

Makes 3 dozen cookies.

Ingredients :
1/2 Cup (64g) + 2 Tbs Plain white flour
1/2 Tsp Baking powder
1/2 Tsp Salt
4 Tbs (1/2 stick/60g) Unsalted butter
1 Cup (240g) Light brown sugar, packed
1 Large egg
1/2 Tsp Vanilla extract or paste
1 Tsp Fresh lemon juice
1 Cup (150g) Sesame seeds, toasted

Directions :
1. Combine the (sieved) flour, baking powder and salt in a small bowl. Set aside.
2. Using an electric stand mixer, hand mixer or spatula (by hand), cream the butter and brown sugar in a large bowl until light and fluffy.
3. Add the egg, vanilla and lemon juice and beat until thouroughly blended, about 30 seconds.
4. On low speed, slowly add the flour mixture and mix just until incorporated.
5. Beat in/incorporate the sesame seeds.
6. Allow the dough to rest, covered, in the refrigerator for 1 hour.
7. Preheat the oven to 180° C (350° F).
8. Line two baking pans/sheets with parchment paper.
9. Drop the dough by heaping teaspoons onto the baking sheets/pans, leaving about 7cm (2.8 inches) between the cookies.
10. Bake the cookies until golden, about 7-9 minutes, turning the baking sheets around midway through baking.
11. Remove delicately from the baking sheets/pans and cool on a wire rack.

Note :
Those cookies tend to spread a lot, so give them space.

Another No Ice Cream Maker Ice Creams :
1. Nutella Ice Cream
2. Cocoa Ice Cream
3. Strawberry Ice Cream

Nutella Ice Cream

Ceritanya deal or no deal bikin es krim tanpa es krim maker sama Elsye, Pepy, Widya dan Sheila *bok-ebok pada ke mana nih?* Gue pilih resep yang direkomen sama Pepy, Nutella Ice Cream-nya Clotilde. Sebenernya karena penasaran juga, gimana ceritanya Nutella bisa jadi es krim? :).

Di resep memang instruksinya bikin pake ice cream maker, tapi dijelasin juga es krim ini bisa dibuat tanpa es krim maker (asal rajin ngaduk aja yee, mak!).

Hasil jadinya...mantabh coklatnya...nyoklat banget! Trus gue tambahin cacahan kacang mede...hmmm...

Cuman teksturnya lembut banget, jadi gampang lumer. Gapapa sih sebenernya, cuman kalo buat difoto, agak-agak susyee, karena gampang cair.

Booo...gaswat nih makan manis mulu!



Super Simple Nutella Ice Cream

Ingredients :
350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened evaporated milk

Makes about 750 ml (3/4 quart).

Directions :
Pre-freeze the bowl of your ice cream maker according to the manufacturer's instructions.

Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you're using, this may take a few minutes; don't get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)

Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.

If you don't have an ice cream maker, you can still make this recipe on a day when you're home most of the time. Prepare the mixture in the morning and chill for two hours. Pour into a freezer-safe container and place in the freezer. Every hour or so, remove the container from the freezer, draw the sides in with a fork (the ice cream will set on the sides first), stir vigorously, and return to the freezer. Your ice cream will be ready by dinnertime.

The only problem with that method -- besides requiring a little elbow grease -- is that the ice cream becomes quite solid the next day. Just take it out of the freezer for 15 minutes to soften before you scoop some out.

Source : Chocolate and Zucchini

No Ice Cream Maker Ice Cream

I found the recipe from my favorite foodie blog, Cookbook Catchall. Very Easy! Lumayanlah buat hiburan krucils :P. I made the same recipe but different flavor twice in a week.

The original recipe made from matcha powder but since I didn't have one, I decided to change matcha powder with cocoa powder. And for the second time I use fresh strawberry. Strawberry-nya dicacah kasar enyak deh. Hmmmmmm slurrrpppp!

And Els, this one is for you :).



Green tea ice cream (adapted from Harumi's Japanese Home Cooking)
(recipe says it serves four but I would double the quantity for four)
Ingredients :
2 tablespoons green tea powder (matcha)
2/3 cup granulated sugar
3 egg yolks
3/4 cup milk
3/4 cup heavy cream

Direction :
1. In a small bow, mix the green tea powder with 2 tablespoons granulated sugar.

2. In a separate bowl, mix together the egg yolks and remaining sugar.

3. Pour the milk into a small pan and gently heat taking care not to let it boil (ideally the temperature of the milk should be 176 degrees F). Remove the from the heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan, then gradually combine with the egg yolk mixture.

4. Return mixture to the stove and heat slowly over low heat (taking care to not let the mixture boil), until the mixture coats the back of a spoon. Remove from the heat, strain through a fine sieve, and allow to cool completely.

5. Lightly whip the cream and then add it to the cold green tea-milk mixture.

6. Transfer the mixture to a large container and [chill for an hour or two in the refrigerator] and then put it in the freezer. As ice crystals start to form, remove, and mix well with a spoon (use a wooden spoon and stir very vigorously) to break them up and return the mixture to the freezer. Repeat this a few times as it freezes to ensure that the ice cream is smooth.

Source : Skrockodile