Homemade ice-cream
Ingredients
Mango Ice cream ingredients
- 5 pcs Ataulfo mangos
- 200 ml condensed milk (fig1)
- 260 ml whipping cream (fig2)
Ovaltine Malteser ice-cream ingredients
- 40 g Ovaltine powder (fig3)
- 240 ml whipping cream (fig2)
- 160 ml condensed milk (fig1)
- 25 g Maltesers chocolate (crushed / fig4)
Instructions
Mango ice-cream
- Dice the flesh of mango. Blend the mango until you get 240ml mango puree
- Simmer mango puree in a pan over medium heat until it reduces to 180ml
- Combine the condensed milk with the puree. Let it cook down
- Whip the cream until it is stiff peak forms. Mix in the mango mixture.
- Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
Ovaltine Malteser ice-cream
- Add in the Ovaltine powder in the cream. Whip the cream until it is stiff peak forms.
- Combine the whipped cream and Maltesers chocolate with the condensed milk
- Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
Video
Notes
Ingredients - Click to enlarge the image
Other recommendations
1. Japanese-style green tea: Mix 2 tbsp green tea powder with 100ml condensed milk. Sieve it once. Add in 300ml the stiff peak forms whipped cream.Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
2. Coffee Barley Ice Cream: Combine 2tbsp Instant coffee powder with 80ml condensed milk. Add in the 300ml stiff peak forms whipped cream, 2 tbsp Bailey cream and half cup of brownie chunk (or chocolate chips)Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
3. Strawberry Ice Cream: Prepare 240ml strawberry puree. Simmer in low heat until it reduce to 180ml. Let it cool down completely. Add in 80ml condensed milk and 30ml evaporated milk. Add in 300ml the stiff peak forms whipped creamPut the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
4. Queen milk tea ice cream (by Queenie): Combine 50g Instant three-in-one milk tea powder , 50ml condensed mil and 30ml evaporated milk. Add in 300ml the stiff peak forms whipped cream.Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
Other recommendations
1. Japanese-style green tea: Mix 2 tbsp green tea powder with 100ml condensed milk. Sieve it once. Add in 300ml the stiff peak forms whipped cream.Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
2. Coffee Barley Ice Cream: Combine 2tbsp Instant coffee powder with 80ml condensed milk. Add in the 300ml stiff peak forms whipped cream, 2 tbsp Bailey cream and half cup of brownie chunk (or chocolate chips)Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
3. Strawberry Ice Cream: Prepare 240ml strawberry puree. Simmer in low heat until it reduce to 180ml. Let it cool down completely. Add in 80ml condensed milk and 30ml evaporated milk. Add in 300ml the stiff peak forms whipped creamPut the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more
4. Queen milk tea ice cream (by Queenie): Combine 50g Instant three-in-one milk tea powder , 50ml condensed mil and 30ml evaporated milk. Add in 300ml the stiff peak forms whipped cream.Put the mixture into a container. Cover with parchment paper. Store in freezer for 8 hours or more