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Bún - Kem Sầu Riêng

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Bún - Kem Sầu Riêng

Post by 8DonCo on Fri Mar 30, 2018 10:53 pm

Bún wrote:CT kem SR


My friend adopted this recipe from a lady who has the ice cream shop and wrote a recipe book. But I don’t remember her name. Then she modified to make Durian ice cream  from a vanilla recipe.

Durian Ice Cream

*Makes about 1.5 qt

2 Cups whole milk (remove 2 TBs for mixing with tapioca starch)

4 tsp tapioca starch, mix with 2 TBs milk (that was removed from 2 cups of milk )

1+1/2 oz = 3 TBs cream cheese, soften at room temperature

1.5 cup frozen Durian, thawed,
Mix with 1/3 C sugar, chill in fridge while prepare cream base

1/8 tsp fine sea salt

1/3 Cup sugar

2 TBs light corn syrup

1/4 tsp vanilla

PREP: takes 2 TBs from 2 Cups of milk, mix with the cornstarch in a small bowl to make *Slurry.  
In a separate bowl, Whisk the room temperature cream cheese and salt in a medium bowl until smooth, then add Durian, mixed well

COOK: Combine the remaining milk, the cream, sugar, corn syrip and vanilla 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 tapioca starch slurry. Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute, Remove from the heat. Add durian. Mix well.


CHILL: Put the mixture of cream in a bowl, refrigerate over night or 24 hrs.

FREEZE:  Pour the ice cream base into the frozen canister and spin until thick & creamy ( before churning, out the canister in the freezer for 48, up to 72 hours, the longer the better.
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 coolest part of freezer until firm, at least 4 hours.

***must freeze the bowl at least 48 hrs and up to 72 hrs for creamy ice cream, if not freeze long enough, it will be icy

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Re: Bún - Kem Sầu Riêng

Post by 8DonCo on Sun Apr 01, 2018 10:28 am

Bún wrote:
Hôm nay làm kem cho tiệc Easter ngày mai, lấy CT ra cân đo cho chắc ăn, mới biết bị thiếu heavy whipped cream, nên sửa lại và revise cho ngắn gọn

*Makes about 1.5 qt

Cream base:
2 Cups whole milk (REMOVE 2 TBs mixwith 4 tsps tapioca starch, SET ASIDE)
+1.5 Cup heavy whipped cream
+ 1/8 tsp fine sea salt
+ 1/3 Cup sugar
+ 2 TBs light corn syrup

1.5 cup frozen Durian, thawed,
Mix with 1/3 C sugar, run in food processor for about 15 seconds or until smooth, then
+ 1.5 oz = 3 TBs cream cheese, soften at room temperature
Run another 10 seconds for the mixture to blend well

1/4 tsp vanilla

COOK: in a 4 quart saucepan, bring CREAM BASE to a rolling boil over medium high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the tapioca starch slurry (2 TBS milk you mixed with 4 tsps tapioca starch earlier). Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute, Remove from the heat. Add vanilla, mix well,
Add durian mixture, mix well.

CHILL: Put the mixture of cream in a bowl, refrigerate over night or 24 hrs.

FREEZE:  Pour the ice cream base into the frozen canister and spin until thick & creamy, about 15-30 minutes depending on how cold the canister is ( before churning, put the canister in the freezer for 48, up to 72 hours, the longer the better.
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 coolest part of freezer until firm, at least 4 hours.

***must freeze the bowl at least 48 hrs and up to 72 hrs for creamy ice cream, if not freeze long enough, it will be icy
***Cô bạn nói: the machine should stop running after 20 mins, nhưng Bún làm 4 lần rồi, đến 30 phút cái máy vẫn còn quay. Nên Bún phải tắt máy. Có lẽ vì Canister chưa đủ 72 tiếng, nhưng cô giáo ăn thử Cho pass điểm cao  

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Re: Bún - Kem Sầu Riêng

Post by 8DonCo on Tue Apr 03, 2018 11:01 pm

Bún wrote:

KEM KHOAI MÔN

Chuẩn bị:

3 Tablespoons (1 ½ ounces) cream cheese at room temp + 1/8 teaspoon sea salt:  Trong 4-cup glass, dùng whisk đánh đều. Để qua bên.



Ice Cream Base:

·      1 cup khoai môn cắt miếng nhỏ

·      2 cups whole milk

·      1 ¼ cups heavy cream

·      2/3 cup đường

·      2 Tablespoons light corn syrup



1.     Nấu khoai môn với whole milk cho sôi, hạ lửa nhỏ nấu cho đến khi khoai chín mềm, khoảng 10’.

2.     Dùng máy immersion blender xay khoai ngay trong nồi (hoặc cho ra máy xay rồi đổ lại nồi).

3.     Cho tất cả các hỗn hợp còn lại vào nồi nấu lửa med-high cho sôi lên.  Từ lúc sôi nấu thêm 4 phút nữa.

4.     Từ từ vừa đổ kem nóng vào Cream Cheese, vừa dùng whisk quậy cho quyện tan vào nhau.

5.     Khi cream nguội cất tủ lạnh cho đến khi thật lạnh (overnight).

6.     Lấy ra cho vào ice cream maker.

7.     Máy chạy khoảng 20’ – 25’, hoặc thấy máy không quay được nữa và cream đã đông đặc lại thành kem thì tắt máy. (Nếu máy chạy 30’ vẫn không ngưng thì cũng tắt máy cho ngưng luôn).

8.     Múc kem vô container, bịt kín bằng plastic, đậy nắp lại, để freezer ít nhất 4 tiếng mới ăn được.



Lưu Ý:

·      Có thể dùng một lon coconut cream Savoy nhỏ 5.6 oz thế vào whole milk (bớt đi 5.6 oz whole milk), cũng rất ngon.

·      Phần khoai môn sượng nên bỏ đi.

·      Nên để canister trong freezer ít nhất 72 tiếng trước khi quay kem.

·      Ice cream base phải thật lạnh.

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