Sunday, July 25, 2010

Strawberry Ripple Ice cream

  • 1 can Carnation Evaporated milk (chilled)
  • 1 can Carnation condensed milk (chilled 6 hours prior to use)
  • 12 oz Fresh Cream
  • 1/2 tsp Stawberry flavoring
  • 1 cup chopped strawberries
  • 1 cup refined sugar
  • 1/2 cup water

  1. Put chilled evaporated milk in a Kitchen Aide bowl and beat until volume is doubled
  2. Add in condensed milk, wiping the sides once in a while
  3. Add in strawberries and and sugar in blender to make puree
  4. In separate bowl beat fresh cream using electric beater until frothy
  5. When everything is mixed well, add the frothy cream then fold well with a large spoon.
  6. Pour this mixture into ice cream mould and put in freezer
  7. After 1 hour, when the cream mixture is set, pour strawberry sauce and slightly mix using knife in round direction to give ripple effect
  8. Put back to freezer for 12 hours or until mixture is fully frozen

To make the strawberry sauce:
Boil water, add sugar, cook until become thick and turn to syrup. Add strawberry essence and food color

To serve:
Scoop out ice cream in glass pour strawberry sauce and decorate with wafers.
Serve frozen.

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