Homemade Ice Cream

One of the things I learned at the restaurant and fell in love with is homemade ice cream. It enabled me to use all natural ingredients, adjust my preferred choice of sweetness and also create my own flavours! Making it at the restaurant and at home, however, produce very different results due to differnt machine used. At the work place, we use paco jet, a high end machine which churns out fine soft texture under 2 mins. At home, I use a small home base version, which is a blessing bestowed on me as the Angels' mum has allowed me to adopt it from them.

For the Angels, I came up with the soya range, after some research from the internet. This range tends to be more icy and sorbet like, without the milk fats from the milk and cream. However, they taste just as good and I even have comments that they are better than some regular ice cream. In terms of texture, the soya range also tends to be harder and very difficult to scoop without defrosting. For this reason, I like to make them as popsicles. They do not melt as fast, compared to the dairy range, which is richer and softer in texture.

Soya chocolate ice cream. A copy of the recipe is posted in an earlier post, "Little Hall of Fame".

Most chocolate manufacturer would without fail, manufacture milk and white chocolate which uses dairy ingredients in the same plant. Hence, extra care has to be taken when buying dark chocolate for non dairy recipes. Always, check the ingredient list and buy from a reputable brand.

Durian and soya strawberry ice cream popsicles. I love this popsicle making set which has cute teddy faces for the handles. The sticks however seems a little flimsy and I worry whether they will break any time soon, especially when we all love to bite into them when eating.