Icy Lolly Pop

On a super hot afternoon, icy lolly pop made from fresh mango, raspberries, orange and honey.

Durian Ice cream & Chocolate Cookies and Cream Ice Cream

Nothing could be more motivating than a nice rich cup of chocolate cookies and cream ice cream for E. With full knowledge that such was available, E volunteered to practise his pieces and learn his "Tin Xia". The tasks were completed in just under 10mins!

I made the ice cream for I had a fair bit left after making J's birthday cake and cheesecake. E and N were the sole beneficiaries of the fresh cream as it was turned into their respective favourite - Durian ice cream for N and Chocolate cookies and cream ice cream for E.

I used my own simple recipe as I am not a fan of having egg yolks in the ice cream.

Here goes:

Durian ice-cream recipe without using an ice-cream maker

Fresh durian flesh (about 400g)
Fresh cream ( about 400 ml)
Milk ( about 200ml)
Lemon juice (1 tablespoon)
Sugar (optional, if you prefer a sweeter taste)

1. Cook durian flesh in Milk, stirring and mashing till it turns into a paste. (You may blend it instead if you wish. Add sugar, if you wish).
2. Leave to cool.
2. Whip fresh cream with 1 tablespoon of lemon juice till just before it reaches stiff peak.
3. Mix whipped cream into durian paste.
4. Freeze for 2 hours
5. Whisk or stir and freeze again.
6. Repeat the process 3 times or more.

Patterned ice cream roll

Baked this durian ice cream roll for a friend's BBQ. Glad it was very well received :)

Homemade Durian Ice Cream

Creamy homemade durian ice cream!

Sitting in the freezer are :

Durian ice cream

Chocolate oreo ice cream

Avocado chocolate chip ice cream

My handsome boy lapping up the last scoop of chocolate oreo ice cream :) The kids are spoilt for choices:)

Mango Ice Cream Recipe

Creamy Mango Ice Cream without using an ice cream maker Here is the superdee easy recipe: Ingredients: 2 cups of mango flesh 1 tablespoon of lemon juice 3 tablespoon of icing sugar ( it can vary according to your liking and sweetness of mangoes) 150ml yoghurt 250ml whipping cream Method: 1. Put first 4 ingredients in a blender and blend until smooth. Set aside in fridge. 2. Freeze metal whipping bowl for 1/2 hour before using. 3. Pour cold whipping cream into the above metal bowl and place it over another bowl filled with ice cubes. 4, Start whipping till it thickens. 5. Pour whipped cream into item 1 above and stir till it mixes completely. 6. Scoop into container and freeze. 7. After 2 hours, stir the semi frozen ice cream to break the ice and refreeze. 8. Repeat 7 above for another 2 to 3 times. (I was lazy. I only stirred twice). 9. Freeze overnight. 10. To serve, leave container at room temperature for 10 to 15 minutes to soften. (There is no emulsifer added, unlike store bought ice cream). 11. Enjoy!