Homemade Cherry Garcia ice-cream and Yuzu ice cream (without ice-cream maker)

It's been 2 weeks since my last post. I was busy with taking care of my mum who had a knee replacement operation. She is recovering well and resting at home. Thank you to family and friends for their prayers and well wishes.

The weather in Singapore for the past few weeks has unbearably hot. Something cold and sweet is heaven on a hot day. I have always wanted to make my own ice-cream but most recipes without ice-cream makers require beating the ice-cream base 2 - 3 times. I tried that and found it too troublesome for some ice-cream. I saw the recipe by chance online which only requires 2 ingredients and thought I must give it a try.

I decided to make a Cherry Garcia version as that's a favourite since I was introduced to Ben & Jerry's a decade ago and also a Yuzu version as I can't get them from the supermakets.

Homemade Ice-cream (makes about 1.5litres)

Ice-cream base:
2 cups heavy/whipping cream
1 can of condensed milk (400g)
1 tsp vanilla extract

Cherry Garcia:
1/2 cup pitted cherries (fresh/frozen)
1/2 cup good quality dark chocolate

Yuzu:
4 tsp yuzu juice
2 tbsp yuzu tea/jam

1) Refrigerate the whipping cream, condensed milk and your mixing bowl overnight to ensure that they are really cold.

2) Whip the whipping cream using a cake mixer till soft peaks and then add in the condensed milk and vanilla extract. Continue whipping to firm peaks. This is your ice-cream base.

3) Divide the ice-cream base into 2 bowls. In one, fold in the cherries and dark chocolate chunks. In the other, fold in the Yuzu juice and jam.

4) Transfer the ice-cream into containers and freeze overnight or at least 6 hours before serving.

Please pardon the poor lighting in the photos as I made the ice-cream late in the evening. I couldn't wait to try the ice-cream. Had to scoop some out to take the first photo the next day and couldn't resist licking the scoop :)

The verdict? My sis and bro-in-law loved the Cherry Garcia ice-cream (also one of their favourite flavours) but they thought I put in too much chocolate chunks. I have adjusted the chocolate quantity for the recipe above. Originally I had a cup of chocolate in there as I am a big dark chocolate lover.
My mum was wondering why 2nd ice cream is citrus in taste and I had to explain it's Yuzu.

I am looking forward to try new flavours once these 2 tubs are finished. I have left them at my mum's so that we can all share the calories :)

Mother's Day recipe: Colourful fried vemicelli (meatless)

Happy Labour Day! What are your plans for this long weekend? How about cooking or baking together as a family. It's a wonderful activity for family bonding.

It's about one week to Mothers' Day (10 May). Have you decided how you will celebrate with your Mum? You may want to make use of this weekend to try out recipes for Mothers' Day. I'm sure your mum will appreciate your homemade cakes or dishes.

My mum will be celebrating Mothers' Day in the hospital this year due to knee replacement surgery so my family will be celebrating this weekend together with my dad's birthday.

Today I am sharing with you a fried bee hoon recipe that has no meat. Sometimes it's good to go meatless. If your mum has cholesterol problem, you may omit the omelette.

Colourful fried vemicelli (bee hoon)- serves 2
 100g vemicelli (bee hoon), soaked
half red and yellow capsicum
1 carrot
2 dried shitake mushroom, soaked (reserve the water for cooking)
1 small onion
1 tbsp chopped garlic
2 tbsp vegetable oil
1 tbsp light soya sauce
1/2 tbsp oyster sauce
white pepper
1 egg
salt

1) Cut the capsicum, carrot, onion and mushroom into strips.
2) Beat the egg with 1 tsp water, a dash of salt and pepper.
3) Heat a non-stick frying pan with 1/2 tbsp oil.
4) Pour in the beaten egg when the pan is hot. When the egg is almost cooked, fold into half and remove from pan. Cut into strips.

5) Heat up the rest of the oil. Fry the garlic and onion till fragrant.
6) Add in the carrot and mix well
7) Add in the mushrooms and mix well
8) Add in the oyster sauce, soya sauce and white pepper and mix well
9) Add in the capsicum and mix well

10) Add in the soaked bee hoon and 2-3 tbsp of the mushroom water. Using a spatula and a pair of chopsticks, stir fry the bee hoon and the vegetables for 3 minutes. Taste the bee hoon and adjust seasoning if needed.
11) Dish up the fried bee hoon and garnish with the fried egg. You may garnish with cilantro and red chilli if desired.

I have only used one colour of capsicum in my cooking above and as you can see from the pictures, they were taken on 2 separate days.

Something to try for Meatless Mondays?

Have a lovely long weekend!