blueberry milkshake for 2

As promised to my boyfriend, I made a quick,simple and easy milkshake which he enjoyed very much and only cost a few ringgits. 

300ml full cream milk,cold

6-7 large scoops vanilla ice cream
2 handfuls blueberries,fresh/frozen

Place all ingredients into a blender and whizz for a few minutes until well combined. Pour into two long large glasses and serve.

Simple as that :)

Creamy Vanilla Ice Cream

Yes, I admit I suck at food photography because I was a full time student with limited monetary and space resource. Yes I needed an excuse for my laziness and lack of creativeness.Period!

Thick ice cream after churning,ready to be chilled in the freezer for another 3hours or until firm.

Ever since my boyfriend tasted Ben's Vanilla Milkshake in KLCC, he has been craving for it. And I promised him to make vanilla ice cream to make the same milk shake. He never got to eat the ice cream because by the time it was ready, he had left Ipoh.

Anyway, he coming back this weekend, so I promised to make him vanilla milkshake and also a chocolate one!!

Barely adapted from David Lebovitz's The Perfect Scoop

250ml full fat milk

150g caster sugar

250ml heavy cream/ whipping cream (36% fat content)

300ml double cream, you can always use heavy cream as well

pinch of salt

1 vanilla beans,split in half lengthwise

6 large egg yolks

2 teaspoons vanilla extract

2 tablespoon unflavoured alcohol, vodka

Warm milk,sugar,heavy cream and salt in a medium saucepan. Scrap the seeds from the vanilla bean into the warm milk as well. Cover,remove from the heat and let it steep at room temperature for 30 minutes.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks,whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

Stir the mixture constantly over medium heat with a heatproof spatula,scrap the bottom as you stir, until the mixture thickens and coats the back of your spatula. 

Prepare a water bath and pour double cream in a bowl and set a mesh strainer on top.Pour the custard mixture through the strainer and stir into the cream. Put the vanilla bean in the custard, add the vanilla extract and stir until cool over the ice bath.

Once cooled, add alcohol and stir until combined. Chill the mixture thoroughly in the refrigerator for about 8hours to overnight.When ready to churn, remove the vanilla bean, rinse it (and put it into your sugar jar to make vanilla sugar!! :) ) ,and then freeze in your ice cream maker according manufacturer's instructions.

Pour it into a container and freeze for another 3 hours or so.

Chocolate chip Ice cream

Adapted: Jeni's Spendid Ice Creams At Home

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/8 teaspoon fine sea salt

1 1/4 cups double cream
2/3 cup sugar
2 tablespoons liquid glucose
1 vanilla bean, split and seeds scraped ( I used 2teaspoon vanilla essence because of circumstances)

100g broken lindt chocolate pieces

1. Prep: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. fill a large bowl with ice water.

2. Cook: Combine the remaining milk, the cream, sugar, glucose and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.

3. Chill: Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

4. Freeze: Remove the vanilla bean. Pour the ice cream base into the frozen canister and spin until thick and creamy.Add in chocolate pieces. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Mixed Berry Sorbet

I finally got an ice cream maker!!After shopping around for one for almost a year, I decided to go with the cheaper model of Cuisinart since Cuisinart was recommended by David Lebovitz in his blog and it was around 70 dollars at Victoria Basement, I had to get it.

the beginning of the churning

The end result.The manual said about 20minutes. My sorbet was done in 15minutes, I reckon

What do I think of the ice cream? Amaziiiiing. Very affordable equipment but yet does the job efficiently.

Adapted from my ice cream maker's manual.

Ingredients:

1cup(250ml) water

1/2cup(110g) caster sugar

600g frozen mixed berries,thawed

1 1/2 tbsp lemon juice

1. Place the water and sugar in a small saucepan.
2. Stir over a low heat until the sugar dissolves. Add frozen mixed berries and bring to boil and cook for 2 minutes. Remove from heat and allow to cool at room temperature.
3. Place the mixed berries mixture in a food processor and puree until smooth, mix the lemon juice and chill overnight.
4. Churn sorbet as directed in your ice cream maker manual booklet.
5. Transfer mixture to an airtight container and freeze until firm.