February 13, 2020

Greek yogurt cream gelato with compressor machine

Ingredients

350g yogurt
80g white sugar
100ml milk
150g heavy cream
25g inverted sugar syrup
2 tbsp glucose powder
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Microwave milk for 1 min at 600W. Add the sugar, inverted sugar and glucose. Mix well. Let it cool in a water bath. Set aside.
2. In a bowl, add the yogurt and the milk mixture from #1. Mix. Add the heavy cream. Mix well.
3. Set the gelato mixing blade. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
4. Transfer the ice cream to a storage container, and let it freeze until you eat!

January 23, 2020

Green tea (Matcha) ice cream with compressor machine

Serving Size

About 1.3L ice cream

Green tea (Matcha) ice cream with compressor machine

Ingredients

1 egg yolk
400ml milk
70g white sugar
15g matcha (green tea powder) dissolve in 50ml boiling water
25g inverted sugar syrup
2 tbsp glucose powder
180ml heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. In a bowl, add egg yolk.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add the green tea mixture (matcha dissolved with boiling water), mix well. Then, add the inverted sugar syrup, the glucose powder. Mix well to melt. Let it cool down completely in the water bath.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
7. Transfer the ice cream to a storage container, and let it freeze until you eat!

December 17, 2019

Strawberry ice cream with compressor machine

Serving Size

About 1L ice cream

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Strawberry ice cream with compressor machine

Ingredients

350g strawberry - cut into chunks
50g white sugar
1 egg yolk
250g whole milk
30g white sugar
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
100g heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!

November 27, 2019

Vanilla Ice Cream with compressor machine

Vanilla Ice Cream with Compressor Machine

Serving Size

About 1.3L ice cream

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Vanilla Ice Cream with Compressor Machine

Ingredients

1 egg yolk
65g white sugar
400g whole milk
30g inverted sugar syrup
1 tbsp glucose powder
1 tbsp sweetened condensed milk
1/2 tsp vanilla paste
200g heavy cream / whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. In a bowl, add egg yolk.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar syrup, glucose powder, vanilla paste and condensed milk. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Transfer the ice cream to a storage container, and let it freeze until you eat!

October 26, 2019

Oreo Ice Cream (with compressor machine)

Oreo Ice Cream (with compressor machine) Cuisinart ICE-100

Serving Size

1L oreo ice cream

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Oreo Ice Cream (with compressor machine) Cuisinart ICE-100

Ingredients

400g whole milk
1 egg yolk
80g white sugar
30g inverted sugar syrup
20g glucose syrup (or 1 tbsp glucose powder)
200g heavy cream
10 to 12 oreo cookies - remove the filling cream and break into pieces gently by hand
we use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. In a bowl, add egg yolk.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Now just before you stop the machine, add in the oreo bits and keep it running for 2~3min more. You could also simply add and mix the oreos once the machine has stopped.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!

October 23, 2019

Oreo ice cream Sandwich

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the cocoa cookie

100g unsalted butter - soft/room temperature
70g powdered sugar/confectioner's sugar
8g egg yolk
20g almond powder
90g plain flour (T45)
18g unsweetened cocoa powder
dash of salt

For the ice cream filling

75g cream cheese - softened
140g heavy cream/whipping cream - whip to stiff-peak
20g sweetened condensed milk
40~50g white sugar

If you want to make them without cocoa

100g unsalted butter
65g powdered sugar/confectioner's sugar
12g egg yolk
25g almond powder
110g plain flour (T45)

Instructions

1. Sift together flour, almond powder, salt and cocoa powder. Set aside.
2. In a bowl, add the butter and powdered sugar. Mix well.
3. Add egg yolk and mix well.
4. Add the sifted flour from #1 into the butter mixture and mix well.
5. Make a ball shape with it and place on saran wrap. Then cover with another saran wrap so you can roll it : Roll the dough out to 2-3mm thick, using a rolling pin.
6. Let it sit in the fridge until it hardens, maybe for 30-60min, so that it will be easier to cut.
7. Remove from the fridge and cut 4-5cm circles in the dough, using a cookie cutter and place on the baking sheet.
8. Bake the cookies for about 8 to 9 min at 170℃. Do not overcook. Roll out the dough leftovers to 3mm again, and return to the fridge to make it firm. Repeat until all the dough is done.
9. Make the filling ice cream In a small bowl, add cream cheese, sweetened condensed milk and sugar and mix well. Add the whipped heavy cream and mix well.
10. Fill the filling mixture in a large pastry bag, fitted with a circle shape tip (about 1cm across). Pipe the filling cream onto a (bottom) cookie and cover with another (top) cookie. You've got your Oreo!
11. Let them sit in the freezer until firm.