Strawberry Jam & Ice-cream by Angela Seah Thulin

I love Summer!!! Living in such cold country - Sweden, I long for sunny hot days. And yes, this season i'm plucking fresh strawberries again!

Facebook link - https://www.facebook.com/groups/platepalate/permalink/872788919442076/

Recipe:
180g sugar or more (adjust accordingly)
730g strawberries...
40ml fresh lemon juice

Steps -
1. Wash, remove stem of strawberries and cut them into small pieces.
2. In a pot, cook the strawberries with sugar and lemon in medium heat until sugar dissolved.
3. Then turn to high heat and let it boil/bubble fiercely and temperature to reach 220degree, I cooked for about 20mins and off the flame. Stir occasionally.
4. Let it cool then store in container and into fridge. Drain to remove pups if desired. #Strawberry

Facebook link for Strawberry ice-cream -
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/418234375049828/?type=1&theatre

https://www.facebook.com/groups/platepalate/permalink/873329369388031/

https://plus.google.com/u/0/108854154044884708244/posts/d7PbF

Recipe:
350g strawberries
200g sugar ...
1 tsp vanilla extract
Pinch of salt (must!)
240ml milk (semi-skimmed milk 1.5%)
480ml heavy cream (36% fat)
Blender
Mixer

Steps -
1. Freeze your whisk attachment and mixing bowl for about 15 minutes or more.
2. Wash and cut the strawberries stem away. Then blend the strawberries and sugar together.
3. Pour the purée strawberry into the cold mixing bowl. Add salt, vanilla extract, milk and heavy cream. Whisk till it become a little thick like creamy.
4. Pour into a container.
5. Freeze for 6-8 hours or overnight until firm. Give a stir at every 2hrs and do this 2-3 times.
*Use deep red strawberries otherwise u probably hv to use coloring to enhance).

 *I think it's abit too creamy taste. But it goes very well with my strawberry jam. Will try to reduce the heavy cream next round. #Strawberry

Using the fresh plucked strawberries, i made them into all kind of varities..

Homemade Coconut Ice cream by Angela Seah Thulin (without ice-cream maker)

Sweet treat to COCONUT lovers >>> a very RICH coconut flavor ice cream!  You gonna try!!

Coconut ice cream topped with desiccated coconut - yummy!

Ingredients -

280ml fresh Coconut drink (about 1 fresh coconut)
1/2 tsp salt
3 pandan leaves, tied
750ml coconut milk or 3.5 packs Kara brand coconut milk (200ml)
360ml Heavy cream
270g sugar (separate them into halve)
1 egg white

Steps -

*Place your metal bowl and whisker in freezer
1. Pour the fresh coconut juice into a pot. Add pandan leaves and salt in. Bring to a simmer then add coconut milk in. Bring it to a simmer again and turn off/remove from heat.
2. Add sugar (half of it) in and stir till dissolved. Leave it aside and let it cool completely - about 40mins. Or you can water bath it using room temperature water to let it cool faster.
3. After 40mins >> using the cold metal bowl from fridge - pour in egg white and the balance/half sugar. Whisk them till it looks white and thick.
4. Then add the chill heavy cream in and whisk till stiff peak.
5. Ensure your earlier on cooked coconut milk has cooled down, add this into point 4. And whisk for 1 min just to get it corporate well. It is liquidity.
6. Pour into container, cover with lid and freeze it. Remove from freezer and give them a stir at every hour then back into freezer again. Do this for 5x.

I leave it at the window to cool - took me 20 mins only :)

Every 1 hour to stir

Final product

 

Peppermint Ice Cream top with After Eight choco by Angela Seah Thulin

Facebook link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591343./249028975303703/?type=3&theater

Ingredients -
1 canned of sweetened condense milk 397g (I used 330g) 
1 tsp of pure vanilla extract
1.5 cups heavy Cream
2 to 2.5 tsp of peppermint extract
Few drops (about 4) green food coloring
*Mini sweet chocolate chips or chocolate rice

Steps -
1. Freeze your whisk attachment and mixing bowl for about 15 minutes.
2. In a bowl with the 397g of condensed milk, vanilla extract, peppermint extract and green food coloring - mix them together just to combine.
3. Then stir in chocolate rice.
4. Take the heavy cream out from the fridge 
5. Remove whisk attachment and cold bowl from freezer. Pour the cream into the cold mixing bowl and beat until firm peaks form.
6. Then fold in 1/3 of the ready cream into the that point no. 3 mixture in one direction until combined.
7. Do the rest 2/3 of the cream. Fold in slowly in one direction n combined well.
8. Pour into a container. Cover it.
9. Freeze for 6-8 hours or overnight until firm.

Enjoy!