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Ice Cream (Kem/Kem Trai Cay) – Vanilla and Assorted Fruit Ice Creams

Vanilla Ice Cream isn't so plain when it's served in a Pandan Waffle Bowl and the topped with rich chocolate sauce. Yummy!!Warning!  Making homemade ice cream is really easy and a lot of fun.  If you end up making the best ice cream, over-indulging and then can’t fit into your skinny jeans, please don’t blame me, LOL!  Honestly, I’ve been there.  After I bought my ice cream maker and started experimenting with different types of milks, creams and fruits I was seriously making a batch of ice cream every day for weeks.  After trying a lot of different recipes and some of my own concoctions, I came up with my top 5 favorite flavors which I am sharing below.

The process of ice cream making is really simple:

  1. Prepare the cream mixture–my Base Recipe is a lightly flavored vanilla.
  2. Churn the cream in the ice cream maker for 15 minutes.
  3. Add your favorite fruit, candies or other toppings.
  4. Churn for 5 more minutes.
  5. Freeze for 2-3 hours and allow the ice cream to harden further.
  6. Enjoy!

The ice cream maker that I am using is a bowl attachment made for the KitchenAid stand mixer.  It’s more expensive than the traditional ice cream makers but I love that it works with an existing appliance.  You chill the bowl for 15 hours so that the gel inside the bowl is solid and then you can make the ice cream.  You can only make one batch at a time and then have to return it to the freezer but 1 batch makes a generous amount of ice cream.

If you don’t have an ice cream maker, try the coffee can method (as demonstrated in the below video).  It’s a no-frills, manual way of making ice cream but, surprisingly, it works!  This method of making ice cream is a great activity to do with the kiddies.  You can teach them about water, ice and freezing temperatures and have some yummy ice cream to enjoy.

Want to make the waffle bowl in the above picture?  Click here for the recipe.

Notes on the recipe

I really like using superfine sugar in this recipe.  It dissolves really quickly in the cream/milk mixture.   You can buy superfine sugar also called baker’s sugar or you can make it by pulsing granulated sugar in a food processor for a few seconds.   Of course, you can just use granulated sugar as well.

For a creamy and rich ice cream, I recommend using 3 parts cream to 1 part milk.  For the ice cream to have the right consistency and truly be considered ice cream, you need to use real cream.  The Base Recipe below uses 1 cup heavy whipping cream and 1 cup half and half.  (I use half and half because I always have this in the fridge for my coffee.)  Use the products you like–just make sure it’s still 3 parts cream to 1 part milk.

For the cream, there’s heavy whipping cream and then whipping cream.  The difference is in the fat content.  Heavy whipping cream is approximately 36% milk fat and whipping cream is about 30% milk fat.  My recipe uses heavy whipping cream but if you want to reduce the fat, use regular whipping cream.

You can use all heavy whipping cream to make your ice cream.  It is very creamy and very rich.  One thing I noticed when I used all heavy whipping cream was that the ice cream was much softer than with the cream/milk combo.

If you’re looking to cut the fat calories even further, use all half and half (half milk and half cream).  This makes a decent ice cream and the consistency is closer to a sorbet and still quite good.

Watch the video below for instructions.

Ice Cream (Base Recipe)

Ingredients

1 cup heavy whipping cream
1 cup half and half
3/4 cup superfine sugar
1/2 tsp vanilla extract (if just making vanilla ice cream, add 1 tsp vanilla extract)

Directions

Freeze the ice cream maker bowl in advance for 15 hours.

In a bowl or measuring cup, combine the heavy whipping cream, half and half, sugar and vanilla extract.   Whisk together until the sugar is completely dissolved.

Pour into the ice cream maker bowl.  Churn on Speed 1 for 20 minutes.

Store in an air-tight container and freeze for 2-3 hours.

Yields: 4 cups


Flavor Variations


Strawberry Ice Cream
Strawberry Ice Cream --enjoy the fresh fruits of the season in this easy, homemade ice cream recipe!

 

 

 

 

 


Ingredients

See Base Recipe above
1 lb fresh or frozen strawberries

Directions

Remove the tops of the strawberries and then cut into small pieces.  Pulse the fruit in a food processor for about 10-15 seconds.

Follow the directions for making the Base Recipe.

Add the strawberries during the last 5 minutes the ice cream is churning.

Store in an air-tight container and freeze for 2-3 hours.

Yields: 5 cups


Mango Ice Cream
Mango Ice Cream topped with more fruit and shredded coconut. Delish!

 

 

 

 

 


Ingredients

See Base Recipe above
3 ripe yellow mangoes

Directions

Remove the skin and then cut the mangoes into small pieces.  Pulse the fruit in a food processor for about 10-15 seconds.

Follow the directions for making the Base Recipe.

Add the mangoes during the last 5 minutes the ice cream is churning.

Store in an air-tight container and freeze for 2-3 hours.

Yields: 5 cups


Jackfruit Ice Cream
Homemade Jackfruit Ice Cream --use fresh, frozen or canned jackfruit to make the ice cream. It all works to make this easy and delicious treat.

 

 

 

 

 


Ingredients

See Base Recipe above
9 oz fresh, frozen or canned jackfruit

Directions

Cut the jackfruit into small pieces.  Pulse the fruit in a food processor for about 10-15 seconds.

Follow the directions for making the Base Recipe.

Add the jackfruit during the last 5 minutes the ice cream is churning.

Store in an air-tight container and freeze for 2-3 hours.

Yields: 5 cups


Avocado Ice Cream
Ripe avocados make a delicious and unique addition to ice cream. This is a must-try recipe!

 

 

 

 

 


Ingredients

See Base Recipe above
3 medium rip avocados

Directions

Pit the avocados and scoop out the flesh.  Pulse the fruit in a food processor for about 10 seconds.

Follow the directions for making the Base Recipe.

Add the avocados during the last 5 minutes the ice cream is churning.

Store in an air-tight container and freeze for 2-3 hours.

Yields: 5 cups


Coffee Ice Cream
Homemade Coffee Ice Cream with Pandan Waffle Cookies--so easy to make and so decadent!

 

 

 

 

 


Ingredients

1 cup heavy whipping cream
1 cup half and half
1/2 cup superfine sugar
1/2 tsp vanilla extract
1 1/2 Tbsp instant coffee
2 Tbsp hot water
1/4 cup sweetened condensed milk

Directions

Combine the instant coffee with hot water and stir to dissolve.  Place in the refrigerator and chill for 15 minutes.

In a bowl or measuring cup, combine the heavy whipping cream, half and half, sugar, vanilla extract, coffee and condensed milk.  Whisk together until the sugar is completely dissolved.

Pour into the ice cream maker bowl.  Churn on Speed 1 for 20 minutes.

Store in an air-tight container and freeze for 2-3 hours.

Yields: 5 cups

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Cream Puffs (Banh Choux/Banh Su Kem)

Cream Puffs (Banh Su Kem/Banh Choux) | recipe from runawayrice.comEvery now and then you need a sweet treat that is completely decadent and indulgent.  Well friends, this dessert delivers!  Made with a light, soft pastry dough and filled with a gooey, sweet custard, these Cream Puffs are absolutely luscious!  These French-inspired pastries are not as difficult to make as you might think.  Below I’ve broken down the recipe so it’ll be easy to follow and shared some recipe shortcuts and tips.  The next time you need a sophisticated dessert with a some flair, try this easy recipe.  And when you serve these eye-catching Cream Puffs, everyone will think you’re a master pastry chef!  By all means, graciously take the credit! 🙂

Notes on the Recipe, Tips and Tricks

Keep an eye on the consistency of the dough after you add the third egg.  If it seems wet, add just the egg yolk and not the egg whites.  If after adding all 4 eggs the dough seems dry, add 1 Tbsp of water or more as needed.  The pastry dough should be moist and pliable but not dry.  Test by placing a dollop of the dough on a plate.  It should hold its shape and not ooze.  If it’s too wet, sift in a little flour.

After placing the puffs on a baking sheet, bake them right away.  Don’t let them sit long or the dough will get too soft.

The time-consuming part of the recipe is making the puffs.  If you’re pressed for time, simply drop spoonfuls of the dough onto a baking sheet like you would drop biscuits or cookie dough.  For fancier, prettier puffs, use a pastry bag fitted with a decorative tip.  Another option is to bake the puffs in muffin pans.  The mini-muffin pans work really well if you don’t want to fuss with a pastry bag but want the puffs to be a bit more uniform.

If you’d like to make the Cream Puffs in advance, make the filling and puffs the day before and refrigerate.  Allow the puffs and filling to come to room temperature before assembling and serving.

Refrigerate any uneaten portions.  These puffs are best if eaten within 1-2 days.

Recipe Shortcuts and Variations

A shortcut for making the filling from scratch is to use instant pudding.  For even more time-savings, buy the ready-to-eat pudding cups–it doesn’t get simpler than that!  The instant pudding or pudding cups are super convenient and inexpensive and nowadays there are many more flavor options other than chocolate and vanilla.

For a lighter fluffier filling, add equal parts of whipped cream or non-dairy whipped topping to the custard or pudding.

The traditional Cream Puffs have a vanilla custard but make it with whatever filling you like.  Here are some yummy filling options:

  • Fruit – Add a few spoonfuls of preserves or jam to the custard filling or add pureed fresh fruit.  Some tasty flavors to try: Banana, Strawberry, Cherry, Apple, and Pineapples
  • Butterscotch – replace the white sugar in the filling recipe with dark brown sugar
  • Coconut – replace half of the milk with coconut milk.  Optionally, add grated coconut flakes for more flavor and texture.
  • Coffee – add 2 tsp of instant coffee
  • Mocha – add 2 tsp of instant coffee + 2 tsp chocolate powder
  • Alcohol and Liqueurs:  Add a 2 tsp of sweet rum or brandy or add a flavored liqueur like Godiva Chocolate, Bailey’s or Kahlua

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Pandan Waffle Cones and Cookies, Red Velvet Cupcakes with Cream Cheese Frosting, and Orange Chiffon Cake with Edible Flowers.

Ingredients

for the Custard Filling
2 cups milk
1/2 cup sugar
1/3 cup all-purpose flour
2 Tbsp cornstarch
4 egg yolks
1/2 tsp vanilla extract

for the Puffs
1 cup all-purpose flour
2 tsp baking powder
2 tsp cornstarch
1/2 tsp salt
1 packet vanilla sugar (3/4 Tbsp)
3/4 cup water
1/2 cup butter
4 large eggs

Optional Toppings
1/4 cup melted chocolate
1 Tbsp powdered sugar

Directions

In a medium saucepan, bring the milk to a gentle boil over Medium heat and then turn-off the heat.  Measure out 1 cup of hot milk and set aside.  Leave the remaining milk in the saucepan.

In a separate saucepan, add sugar, flour, cornstarch, egg yolks and the cup of milk set aside earlier.  Whisk together combining all ingredients well.  Using a sieve, strain the custard mixture into the remaining milk still in the saucepan.  Over Medium Low heat, stir constantly while cooking the sauce until it thickens, approximately 3-4 minutes.  Turn-off the heat.  Whip the custard vigorously for 1 minute to remove any lumps.  Add the vanilla extract and combine well.  Transfer to a bowl and cover the custard surface with plastic wrap to prevent a skin from forming.

Combine flour, baking powder, cornstarch, salt, and vanilla sugar and sift.  In a saucepan over Medium heat, add water and butter and cook until the butter is melted.  When the liquid just starts to boil, reduce the heat to Low.  Add the sifted flour mixture and quickly stir together making a soft dough.  Cook for about 2 minutes.  Transfer the dough to a mixing bowl.  Spread out the dough and allow to cool for 5 minutes.

Add 1 egg to the dough and mix on  Low speed for 1 minute.  Continue adding the eggs one at a time and then mixing for 1 minute until all the eggs are added.

Preheat the oven to 375 degrees Fahrenheit.

Place tablespoonfuls of dough onto a large baking sheet or use a pastry bag to make the puffs.  Wet fingertips with water and then gently press the top of each puff flattening any peaks.

Bake for 25-30 minutes until puffy and golden brown.

Remove puffs from the oven.  Pierce each puff with a toothpick to release any hot air inside, place on a cooling rack and allow to cool for 20 minutes.

Use a hand blender to whip the custard filling so it’s smooth and creamy.

Cut each puff in half lengthwise but not all the way across.  Pull back the top.  Fill the puff with a generous amount of the custard filling.

Optionally, drizzle the puffs with melted chocolate and dust with powdered sugar.

Yields: 16 puffs, approximately 3 inches in diameter

Tools I Love and Use in My Kitchen

 

Mini Cream Puffs (Banh Su Kem/Banh Choux) | recipe from runawayrice.com

Mini Cream Puffs (Banh Su Kem/Banh Choux)

 

Heart-Shaped Cream Puff (Banh Su Kem/Banh Choux)| recipe from runawayrice.com

Heart-Shaped Cream Puff (Banh Su Kem/Banh Choux)

 

Mini Cream Puffs with Chocolate Pudding Center (Banh Su Kem/Banh Choux)

Mini Cream Puffs with Chocolate Pudding Center (Banh Su Kem/Banh Choux)

*This post contains affiliate links.*

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Marbled Coffee and Cream Gelatin

 

This recipe is a twist to my earlier post on the Coffee and Cream Agar Jelly.  Let’s say you can’t get to an Asian grocery store to buy agar agar powder and because you’re so busy you don’t have the time to make the dessert layer by layer but still want to enjoy this cool, refreshing dessert.  Well, I have a recipe shortcut for making this dessert that is eye-catching and mouth-pleasing!  My inspiration was the turtle brownie with its beautiful flow of dark brown and caramel colors.  You’ll be happy to know there’s no wrong way to make this version of the dessert.  Swirl the coffee and cream as much or as little as you’d like for the most appealing dessert.

Ingredients

4 envelopes of unflavored gelatin (total of 1 ounce or 28 grams)
2 cups water
3/4 cup sugar

For the Coffee Layer:
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water

For the Cream Layer:
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of canned coconut milk)
1/2 cup cold water

Directions

Mix the instant coffee with hot water.  Stir to dissolve.  Add cold water to make 1 cup.

Combine the half and half and coconut cream.  Add cold water to make 1 cup.

In a medium saucepan, add 1 cup water.  Sprinkle gelatin over the water and let stand for 1 minute.  Add the remaining 1 cup water and sugar.  Heat the mixture over Medium heat stirring constantly to dissolve the gelatin and sugar, approximately 4-5 minutes.  Turn off the heat.

Measure out 1 cup of the gelatin mixture into a shallow dish and leave the remaining in the saucepan.

Add the coffee mixture to the gelatin mixture in the dish.  Stir well to combine.   Place the dish in the refrigerator.

Pour the cream mixture into the saucepan and combine.

After refrigerating the coffee mixture for 1 hour, remove from fridge.

Drizzle the cream mixture on top of the coffee mixture.  (Coffee mixture should just be starting to set.)  Use a spoon to create swirls if desired.  Return dish to the refrigerator and chill for at another 3 hours.

To serve, cut into slices or squares.

Yields: 6-8 servings

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Coffee and Cream Agar Dessert (Thach Ca Phe)

Coffee and Cream Agar Jelly (Thach Ca Phe) | recipe from runawayrice.comThis dessert is a fantastic summer treat that is refreshing and unique tasting.  The recipe uses agar agar, a gelatinous substance derived from seaweed.  It’s similar to unflavored gelatin but has more of a crunch and is vegetarian.  Agar agar is tasteless and so combines well with most flavors.  In Asia, it’s a very popular ingredient in desserts.  Depending on how much water is mixed with it, agar agar can create textures ranging from creamy puddings to solid fudge-like chunks.

Notes on the Recipe, Tips and Tricks

Ok, getting back to the dessert.  It’s a bit time consuming to make because you have to make each layer individually and allow it to set slightly before starting the next layer.  The key to making a successful dessert is timing the layers just right.  If you wait too long between layers, they solidify and then you have a dessert with layers that just slide off one another.  If you don’t wait long enough and the layer is too soft, the coffee and cream mix together.  (But if this happens to you, don’t despair!  See my post for Marbled Coffee and Cream Gelatin recipe.)  So how do you time the layers just right?  I use a rather sophisticated tool called my pointer finger.  I lightly touch the jelly with my finger and it should be tacky but not wet and stick to your finger.  This is the indication the existing layer is firm enough to hold the next layer.  But, let’s say it’s your first time making this and you’re not exactly sure of the timing.  I have another trick–keep the two mixtures simmering over low heat while you’re making the layers.  The heat helps to glue the layers together.

Other notes on this recipe, you’ll need two dishes.  A larger one for the ice bath and a smaller one for the jelly itself.  It’s best to use a shallow pan which allows the jelly to cool faster.  In the video, I use a 9 1/4 inches by 7 1/2 inches dish.  If you’d like, you can make the dessert in juice glasses, shot glasses or dessert dishes for even more visual appeal.  Please note that I’ve adjusted the water in the recipe to allow for a bit of evaporation during the simmering process and you may have a bit of each mixture leftover.  If you want you can mix the two together for an interesting top layer.

To serve this dessert, you can simply cut it into blocks and eat it with your hands.  You can also dress it up by serving it on a plate with whipped cream and chocolate shavings.  If you opt to serve it this way, I recommend putting some whipped cream on the plate and then placing the jelly on top.  The dessert is quite slippery and may slide around on a plate without something to hold it down.  Another great way to enjoy this dessert is to cut it into small pieces and add to iced coffee.  Use a big boba straw to slurp up the coffee and jelly bits.  (Oh Yum!!)  I hope you enjoy the recipe!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) and Chocolate Flan Cake.

Ingredients

1 packet agar agar powder (25 grams or approximately 2 Tbsp)
5 1/4 cups water
1 cup sugar (you can add more if you want it sweeter)

for the Coffee Layer
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water

for the Cream Layer
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of the canned coconut milk)
1/2 cup cold water

for Ice Bath
4 cups ice
2 cups water

Directions

Add water into a medium saucepan.  Sprinkle in the agar agar powder and whisk together.  Allow to rest for 15 minutes.

Mix instant coffee with hot water.  Stir to dissolve.  Add cold water to make 1 cup.

Combine half and half and coconut cream.  Add cold water to make 1 cup.

Heat the agar agar powder and water over medium heat stirring constantly to dissolve.  As soon as the mixture starts to bubble, add the sugar and stir until it’s dissolved.  Use a fine sieve or spoon to skim the foam from the top and discard.  Turn the heat down to low.

Pour 2 1/2 cups of the mixture into a second, smaller saucepan.  To the first saucepan, add the coffee and stir well.  Add the cream mixture to the second saucepan and again stir together.  Make sure both pans are now simmering over low heat.

Place the smaller dish inside the large one and add ice so it’s surrounding the smaller dish.  Pour in cold water filling the outside dish about 3/4 of the way full.

Measure out 1 cup of the coffee mixture and pour into the smaller dish.  The setting of the jelly varies depending on the size of your pan.  The one I am using is 9 1/4 inches by 7 1/2 inches and each layer sets in about 3 minutes.

Stir the mixture and measure out 1 cup of the cream.  Using a large spoon, gently spoon the mixture on top of the coffee layer.  Avoid pouring the mixture directly into the dish which could cause the existing layer to break.  Optionally, pour the liquid over the spoon and allow it to drizzle into the dish.

Continue making the layers until all 7 layers are made, 4 layers of coffee and 3 layers of cream.  Be sure to stir the mixture each time before pouring into the measuring cup.  Once the top layer sets, put the dish in the refrigerator and chill for at least 4 hours before serving.  Serve cold.

Yields: 12 servings

Tools I Love and Use in My Kitchen

Chilled Coffee and Cream Agar Jelly Dessert for your sweetheart | recipe from runawayrice.com

Chilled Coffee and Cream Agar Jelly Dessert Bars | recipe from runawayrice.com

*This post contains affiliate links.*

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