Skip to main content
logo
Food Advertising by

Strawberry Ice Cream ~ 草莓冰淇淋


I made this Strawberry ice cream with our locally grown strawberries from the Cameron Highlands.   Must admit that they are not as sweet as their imported counterparts but definitely much more affordable.   Great to serve this as a dessert after a meal or as a snack in this hot weather.






Recipe for Strawberry Ice Cream  ~  草莓冰淇淋

Ingredients                                          

  • 1.1/2 cups strawberries, hulled
  • 110 gm sugar
  • 3/4 cup milk
  • 1.1/2 cup whipped cream
  • 1 tsp vanilla
  • pinch of salt
Method
  1. Use a food processor to pulse the strawberries.
  2. Whisk the sugar with milk till sugar is dissolved.
  3. Stir in the cream and vanilla, mix well.
  4. Pour in the strawberries and juice, mix well.
  5. Cover with cling wrap and keep chilled in the refrigerator, overnight.
  6. Churn in the ice cream maker as per the instructions in the manual.
  7. Pour into a container and freeze before serving.






This post is linked to the Little Thumbs Up event organised by  Bake for Happy Kids and
My Little Favourite DIY, and hosted by  Diana from the Domestic Goddess Wannabe and
the theme for June, 2015 is 'cream'.




Comments

  1. Looks cool! Would love to have a scoop of your strawberry ice cream now :D

    ReplyDelete
  2. Can't get enough of berries at this time of year. Your ice cream looks so creamy and indeed a perfect summer dessert.

    ReplyDelete
  3. Hi Cheah,
    I love how smooth and creamy your ice cream looks.
    How i wish i can have a scoop on a cone from you :D
    mui

    ReplyDelete
    Replies
    1. Yes, it's such a perfect snack in the hot afternoons here!

      Delete
  4. I think a slight tang in desserts can be very addictive too, your strawberry ice cream looks perfect!

    ReplyDelete
  5. Hi Cheah,

    You must added a lot of strawberries in your ice cream... It is so rich in its natural pink colour!!! Yummy!

    Zoe

    ReplyDelete
  6. Replies
    1. Ohh..really so interesting posts in your ice cream making system. GOOD sharing.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.