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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)

Every 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)

Mini Cream Puffs (Banh Su Kem/Banh Choux)

 

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

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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Whipped Cream Frosting (Kem Tuoi Lam Banh)

Whipped Cream Frosting on Chocolate Cupcakes

Whipped Cream Frosting on Chocolate Cupcakes

This light and fluffy frosting is the perfect topping for cupcakes and cakes.  It also makes an awesome filling for roll cakes and pastries.  (Check out the Roll Cake recipe I shared earlier.)  Because it’s a favorite filling for many Asian desserts, this recipe definitely deserves its own feature post.  This is a really easy frosting to whip it when you need a quick topping to add some pizzazz to your sweet treats.

A few notes

As the frosting is mostly whipped cream, it isn’t as sturdy as the buttercream frostings.  Refrigerate the frosting until you’re ready to use it.  Once applied on cakes or pastries, the cream will hold up well at room temperature as long as it’s not too warm outside or the dessert is under direct lights.  Store any uneaten portions in the refrigerator for up to one week.

Watch the video below for instructions.

Ingredients

2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water

Directions

Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatine over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatine powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add gelatine and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

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Roll Cake/Swiss Roll/Log Cake (Banh Bong Lan Cuon)

Vanilla Roll Cake with Fruit (Banh Bong Lan Cuon)

I’ve had lots of requests for this recipe after I posted the Sponge Cake recipe earlier this year.  I held off on sharing this recipe until now because I was saving it for the holidays!  This roll cake is so beautifully elegant with its fluffy, not-so-sweet layers and swirls of decadent whipped cream frosting.  The wonderful thing about this recipe and why it’s my favorite holiday treat is the cake’s versatility.  Using just this simple recipe, you can make many different cake variations.  I share some different options below including my favorite absolute–Mocha Roll Cake.  So, if you’re in the mood to bake for the holidays, this is the cake to make for your family and friends.  Thanks all for your patience, even those of you who have sent me multiple emails reminding me to share the recipe…lol….  I hope it’s worth the wait and please feel free to share your results!

Notes on the Recipe, Tips and Tricks

Do not allow the gelatin to congeal.  It should still be liquid (but not hot) when added to the stiff cream.  If you’ve let the gelatin sit too long and it’s jelly-like or even solid, microwave it for 10 seconds to return it to a liquid state.  Cool it again in cold water and then add to the whipped cream when it’s cool to the touch.

Remove the frosting from the refrigerator about 15 minutes before frosting the cake.  This way it’ll be softer and more spreadable.

This recipe uses a half sheet baking pan which is approximately 12 X 18 inches.  (Please note there’s really no set size for half sheet pans.)

Make a diagonal cut in the corners of the parchment paper to help it lay easier in the baking pan.

Make sure to spread the batter evenly into the pan and smooth out the top as much as possible.  Since the cake is thin and bakes very quickly, there’s not enough time for it to settle and smoothen and so we need to help it along.

Test the doneness of the cake by using a toothpick.  Another way to test doneness is by touching the cake very lightly with your index finger.  The cake should spring back indicating it’s done.

Do not over-bake the cake.  This will dry it out and then it will crack or fall apart when you roll it later.

The amount of frosting to spread on the cake is up to you.  The recipe below is plenty of frosting for the roll cake.  You may want to cut back on the frosting if you wish to have some leftover to serve on the side.

If you’re making the cake ahead of time, store in the refrigerator.  Remove from refrigerator 10-15 minutes before serving.  Cake can be stored in refrigerator for up to 1 week.  You can freeze the cake for up to 2 months.

Watch the video below for instructions.

If you enjoyed this recipe, you might like: Cotton Cheesecake / Japanese Cheesecake and Orange Chiffon Cake with Edible Flowers.

Ingredients

for the Whipped Cream Frosting
2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water

for the Cake
1 Sponge Cake recipe
2 Tbsp powdered sugar for dusting the cake
2-3 strawberries
1 kiwi
1 small mango

Directions

Making the Whipped Cream Frosting

Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatin over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatin powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add the gelatin and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

Making the Cake

Line baking pan with parchment paper.

Preheat oven to 350 degrees.

Prepare batter according to Sponge Cake recipe.

Spread batter into baking pan making sure to distribute the batter evenly.  Smooth the batter with a spatula.

Bake for 10 minutes.  Remove from oven.  Gently pull the parchment from the sides of the cake.  Allow cake to cool for 5 minutes.

Lay a clean kitchen towel on the counter.  Dust towel lightly with powdered sugar.  Place cake on the towel.  Trim the left and right sides of the cake if they are uneven.  Fold parchment paper under and roll away from the cake.  Sprinkle the top of the cake with more powdered sugar.  Gently roll the towel and cake into a spiral.  Allow the cake to cool for 1 hour with the seam side down.

Cut fresh fruit into thin slices.

Gently unroll the cake.  Spread the frosting on the cake.  Add a row of strawberries, kiwis and mangos slices.   Roll the cake back up again.  Trim the ends and dust the cake with powdered sugar.

Yields:  6-8 servings

Recipe Variations

Mocha:  Add 1 Tbsp instant coffee, 1 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.

Coffee:  Add 1-2 Tbsp instant coffee, 1 Tbsp instant creamer powder, 1/4 tsp baking soda to dry ingredients and sift together.

Chocolate:  Add 2 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.

Spice Cake:  Add 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice and 1 cup chopped pecans.  Replace vanilla extract with rum or orange extract.

Chocolate Roll Cake with Coconut Whipped Cream Frosting – see above for chocolate cake recipe.  Add 1 cup coconut flakes to whipped cream and combine well.

Dress up the roll cake by adding fresh fruit, chocolate shavings or dusting with cocoa powder.  You can also drizzle melted chocolate on top for a fancier more decadent dessert.

Feel free to share your recipe variations with me and I’ll add here!

Mocha Roll Cake | recipe from runawayrice.com

Mocha Roll Cake

Tools I Love and Use in My Kitchen

*This post contains affiliate links.*

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