Traditional Red Bean Ice Cream - without egg (Ais Krim Potong) 红豆雪条 - 无蛋版

Ice cream potong is one of the most popular local snacks. Our parents ate them when they were young, they bought us it when we were young, we got them in the school canteen, we buy them for kids, etc. I guess everyone love ice cream potong. They come in many flavours including red bean, sweet corn, chocolate, durian etc. My favourite (influenced by my dad) is of course red bean. We can hardly see ice cream potong at stores now but we would definitely buy some if we see it. I made red bean ice cream the other day using egg yolks (I do not really like that recipe because I do not like to waste the egg whites :() but cannot help myself when I found this recipe which I could imagine the childhood taste of memory straight away. 

I found the ingredients in no time and made it using the very 'Malaysian' recipe but I have modified the ingredients a little. It turned out really nice and soft. The ice cream melts in your mouth and you can feel  the flavour of coconut milk and red bean dancing together. They are sooooo good! 

Ingredients:

140g Caster Sugar

4tbsp Milk powder

200ml Water

2tbsp Corn Flour

30ml Water

200ml Coconut Milk

250g Red bean paste (lightly sweetened)

Steps:

1. In a pot, add sugar, milk powder, 200ml of water and cook over medium heat. Keep stirring until the sugar is dissolved. (Do not boil the mixture.)

2. Add the corn flour and 30ml of water into the pot and stir well to combine. Bring the mixture to a boil over medium heat, stir constantly while boiling. 

3. Red bean paste and coconut milk can now be added into the mixture and whisk to combine everything together. Heat it over medium heat until it boils.

4. Remove from heat and set aside for 10 minutes. Pour the mixture into ice cream moulds and let it cool to room temperature. Send it into the freezer and freeze for at least 8 hours. (I found it they taste better after they are completely frozen after about 24 hours.) Enjoy!

Tips:

• You can use canned red bean paste instead of home made but they are normally heavily sweetened so better taste it before using and reduce the sugar in the recipe accordingly.
• You can substitute the coconut milk with milk if you want to or mix half amount of the coconut milk with milk. They are all fine.

Happy Trying!

Homemade Red Bean Ice Cream - with egg yolks （红豆雪糕 - 蛋黄版）

Red bean ice cream is one of the most popular flavour in Malaysia and daddy used to buy me it from the ice cream man on a bike or from the snacks shop when I was young. Do not think I have seen this in Europe but red bean is surely one of the most popular ingredients for desserts in Asia.

I made some extra red bean paste the other day and found this recipe so decided to give it a try. I have doubled the amount of red bean paste compared to the recipe and it ended up with a very strong red bean flavour. Love it! You can eat it with vanilla ice cream as well which I think will be amazing!

Ingredients:

150ml Milk

3 Egg yolk

50g Castor sugar

500g Red bean paste

200ml Whipping cream

Steps:

1. In a bowl, beat together the egg yolks and sugar until well combined and becomes light and fluffy. Set aside.

2. Simmer the milk in a sauce pan until it is hot but not boiled.

3. Remove the milk from heat and let it cool down a little. Pour the warm milk into the egg yolk mixture little by little while whisking the mixture with a whisk.

4. Pour the mixture into a sauce pan and heat it over low heat. Keep stirring with a spoon until the mixture becomes thicker and remove from heat. (Do not bring to the boil!)

5. Set the mixture aside and let it cool down to room temperature for about 1 hour and refrigerate for about 2hours. (Do not freeze yet!)

6. In a large bowl, add the whipping cream and red bean paste into the egg mixture, whisk to combine everything together.

7. Pour the ice cream mixture into a freezer safe container and cover it with a lid. Send it into the freezer for about 40 minutes. 

8. Get it out of the freezer and stir well using a fork. Even the surface and send it back to the freezer and freeze for 6hours or above. 

Happy Trying!

Oreo Ice Cream Cake (Quick Recipe) Oreo雪糕蛋糕

It was my husband's birthday and I was at my parents' home where I could neither find an oven nor baking tools. I had to make a cake out no matter what because that is the only thing my husband has requested when I asked him what he wants for his birthday. I thought of making a non-bake cheese cake and I could not even find cream cheese in the small town which made me worried. Finally I came out with an idea about making an ice cream cake with the memory I had for 'How to make Oreo Ice Cream Cake Recipe' video by Laura and added some of my creativity *wink*

I did not make it from scratch. I bought a plain butter sponge cake from the bakery, a tub of ice cream, some wafer sticks and a packet of Oreo chocolate biscuits. It turned out quite nice but my husband complained it was a little too stiff. Don't worry I found ways to make it better. Lets see how I make this and the improving tips are at the bottom ^^

Ingredients: (7inch mould/container)

1 round butter sponge cake

1 packet Oreo chocolate cookies

2 packets chocolate wafer sticks

1 tub (about 1.2 litre) vanilla ice cream (I used vanilla with cashew, chocolate and caramel)

Steps:

1. Get the ice cream out of the fridge and let it stay at room temperature for 10 to 15 minutes (this is in hot Malaysia, stay longer if it is winter at your place). Transfer the whole tub of ice cream into a large bowl and and give it a good stir.

2. Put all the Oreos into a freezer bag (I have removed the cream filling, you can skip this if you like them) and crush the cookies using a rolling pin or empty bottle until you get a fine cookie crumbs texture.

3,4. Add 3/4 of the cookie crumbs into the ice cream and stir to mix well.

5. Line the mould/container with a large piece of cling film to make sure it covers the bottom and sides of your cake and make sure you can pull the cake out of the mould easily later. Cut the butter sponge cake according to the size of your mould/container and cut horizontally into 3 layers. Lay the bottom layer in your mould.

6. Arrange the wafer sticks around the edge to form a fence and try to avoid gaps. (I used some oreos because I ran out of wafer sticks, so make sure you buy enough wafer sticks :P)

7. Pour the 1/3 of the ice cream mixture over the cake.

8. Add on another layer of cake and repeat step 7. Do the same for the last layer and even the ice cream surface. 

9. Sprinkle the remaining cookie crumbs evenly onto the surface and cover the mould/container with cling film/container lid. Send the cake into the freezer and freeze for 4-6 hours. 

Tips:

• Make sure the cake layers are about 1/2 inch thick (I sliced it more than 1/2 and it becomes too stiff when it is frozen).
• Make sure you line the cling film higher than your cake at the sides to ensure easy removal and not causing a mess when you try to cut the cake.
• Soak the chef's knife in hot water for a few seconds and shake off the water before you cut the cake. 

Homemade Durian Ice Cream Recipe（榴莲冰淇淋食谱）

I don't normally like durian but during the season you can smell durian everywhere in Malaysia. We did not even need to buy durian cos friends and neighbours would just give us some and there are too many this time so I made this ice cream. They are super yummy!! For those who dislike durian...please love this for the ice cream's sake LOL

Ingredients:

700g Fresh durian flesh (about 3 medium size durian)

4 Egg Yolks

90g Castor sugar

400ml Whole milk

5tbsp Milk powder (any brand, I used Nespray)

400ml Whipping cream (dairy)

Steps:

1. Open up the durians, seeded and beat the flesh in a processor/mixer to make durian paste.

2. In a bowl, whisk together the egg yolks and 45g of sugar. 

3. In a sauce pan, add in milk and milk powder, stir well until the powder is dissolved. Add in the egg mixture and cook over low heat. Stir continuously until the mixture becomes thicken and fluffy. This takes about 15-20 minutes. Do not over cook or boil it. Set aside and let cool to room temperature.

4. In a large bowl, add in whipping cream and the remaining 45g of sugar. Beat with a hand mixer or whisk until soft peak is held. 

5. Add the durian paste and cooled custard into the cream mixture and gently stir everything together. 

6. Pour the mixture into a container until 3/4 full, lid on and send it into the freezer.

7. Get them out of the the freezer after 1 hour and stir (I used spoon) from the edges to the centre to make sure it gets set evenly.

8. Stir again after every 30 minutes for 3-5 times and keep frozen for at least 4 hours before serving.