Lime Sorbet

We recently made this lime sorbet for our friend's birthday. It was very refreshing and easy to make. You will need lots of limes to yield 1 cup of lime juice. Squeezing limes could be challenging, especially with my little hands.

I got the recipe from Eating Cleveland with a slight adjustment for the sugar quantity. I thought mine turned up well, not too tangy and not too sweet.

 Ingredients:

• 1 tbs lime zest
• 1 cup freshly squeezed lime juice
• 1.5 cups sugar
• 2 cups water

Preparations:
Add sugar, water and a pinch of lime zest to a sauce pan.

Heat the sauce pan and keep stirring until the sugar is completely dissolved. Turn the heat off and transfer to a big bowl.

Squeeze limes until they yield 1 cup.

Strain the juice into the big bowl (where the syrup is).

Add the remaining zest and chill for 2 hours in the fridge.

Pour the chilled lime syrup to ice cream maker and let it churn for 30-40 mins.

Transfer the sorbet to a container and put in the freezer for another 2-3 hours. Serve with a slice of lime and extra lime zest on top of the ice cream.

Eskimo Neapolitan Ice Cream

I recently thought of making Neapolitan Ice Cream that my family used to buy from Eskimo Ice cream shop in Surabaya. All of us love this ice cream. The rum flavour in vanilla part and the roasted peanut mixed with sugar on vanilla layer are so unique. I can't find this kind of ice cream here.

So, I did some research on many Neapolitan ice cream recipes on the net and my ice cream book. It took me a while to decide which recipe will give the closest result to what I want. I finally came up with my own recipe. Hah!! This is always the outcome if I got confused. Let's do it my way and I'll take the risk if it doesn't work.

My recipe is very simple but it took three days to complete since my ice cream machine needs pre-freezing. I made one flavour each day, starting with strawberry, vanilla, and chocolate. I didn't have high expectations on my first attempt of Neapolitan ice cream recipe but I was very glad with the outcome. It was sooo close to the real Eskimo style.

If you like non-creamy ice cream, then this will be the one for you as I used less cream and avoided egg yolks in my ice cream.

Ingredients:

• 600 ml thickened cream (whipped, divide to 3 bowls)
  
• Strawberry layer: 1 punnet strawberries + 1/4 cup white sugar + a dash of lemon juice
  
• Vanilla layer: 1/4 cup condensed milk + 200 ml warm water + 1 tbs rum + 1 tbs vanilla extract
• Chocolate layer: 3 tbs Blooker cocoa powder (sifted) + 200 ml water + 1/4 cup white sugar
• 6 tbs Roasted granulated peanuts and 2 tbs caster sugar (mixed)
  

Preparation:

1. Pour thickened ice cream to a large bowl and whip until the mixture holds its shape
   
2. Divide evenly the whipped cream into 3 medium-sized bowls
3. Strawberry layer: Put the strawberries, white sugar and lemon juice in a blender and process to form a puree. Pour the strawberry mixture to one bowl of the whipped cream and mix well. This layer should be slightly tangy.
4. Vanilla layer: Mix vanilla layer ingredients and pour into the whipped cream bowl. Mix well and keep in the fridge. This layer is purely sweet.
5. Chocolate layer: In a saucepan, mix chocolate layer ingredients (If small clumps are present, you can use a sieve when pouring the chocolate mix to the whipped cream). Mix well and keep in the fridge. This layer should have the bitterness from dark cocoa powder.
   
6. Using an ice cream machine, start preparing the strawberry layer. Pour the strawberry ice cream into a loaf pan covered in baking paper. Let it freeze overnight
7. Next day: prepare the vanilla layer using the ice cream machine. Freeze for 2 hours. Add mixed roasted peanuts and sugar on vanilla layer evenly. Let it freeze overnight
8. Last day: prepare the chocolate layer using the ice cream machine. Freeze overnight.
9. Slice the ice cream. Serve with fresh fruits.
   

 

 

Tangy Mango Frozen Yoghurt

I remember that we specifically bought a small grocery trolley last summer so that we can use it to buy mangoes in Paddy's market. Going to Paddy's market is so much fun, we got to walk from our place to there about 40 mins. Then, enjoy the shopping and everyone got so annoyed with our trolley. Hahaha... Paddy's market is always packed. Soon, we will be going to Paddy's market every weekend. As one of Thu's favorite fruits, I always try to stock up mangoes in the fridge. So he can enjoy them anytime.


I had been asked many times to make mango frozen yoghurt and I finally did it. The result was very satisfying. I honestly hate yoghurt. In my opinion, its after-taste is quite funny in my mouth. But, this frozen yoghurt tastes nothing like what I expected. If you have an ice-cream maker, try this. It's healthy as I reduced the amount of sugar and very very tasty!! Serve with fresh mango slices, roasted almond flakes and mint leaves. It looks very entertaining.

This recipe makes about 1 litre.

Ingredients:

• 2 medium mangoes, peeled and sliced
• 1/4 cup of freshly squeezed lemon juice
• 3/4 cup of freshly squeezed orange juice
• 1/4 cup caster sugar
• 250 gram plain yoghurt
• 2 tbs rum essence
  

Preparation:

1. Put the sliced mangoes and sugar into a juicer. Blend them until smooth.
2. Add squeezed lemon and orange into the juicer. Blend them until well combined.
3. Pour everything out from the juicer into a big bowl, mix in the plain yoghurt and rum. This takes about 5 mins to stir until the colour is uniform enough.
4. Pour the content into the ice cream maker based on the manufacturer's directions.
5. Serve with sliced mangoes, roasted almond flakes and mint leaves.
   

Dark Chocolate Sorbet

I recently made this dark chocolate sorbet and the result was surprisingly good. It tastes like the chocolate sorbet from gelato shops. For all ice-cream lovers, I suggest you to have an ice-cream maker at home.

When I was about to buy this kitchen appliance, I thought what if I only use this ice-cream maker once or twice a year. Will it be a waste of space in the kitchen and money to spend?  I was also thinking if I would be overloaded with ice cream after having too excited with ice-cream recipes. Anyway, I bought Crazy Scoops from Breville Factory outlet in Redfern for $45 with 12 month-warranty. Trust me, you can make healthier desserts when you have your own ice-cream maker. You can make fresh fruits sorbets (no cream, no egg yolks) and frozen yoghurts with reduced amount of sugar (based on your preference). I also reduced the recipe to half the amount to avoid having chocolate-overdosed.

The recipe that I tried is from " Pareve Chocolate Sorbet" Recipezaar website. It has high-rating reviews and definitely worth to try if you are a dark chocolate lover.

Ingredients:

• 1 cup cocoa (Blooker Cocoa or any unsweetened Holland cocoa)
• 3/4 cup sugar (I used 1/2 cup sugar)
• 2 1/2 cups water
• 1 tsp vanilla extract

Preparation:

1. In a saucepan, heat cocoa, sugar and water. Keep stirring until the mixture boils.
2. Turn the heat off and add vanilla.
3. Chill the mixture in the fridge for 2 hours.
4. Put into the ice cream maker for 30 minutes or until the texture is smooth.
5. Keep the sorbet in the freezer for 1 hour, then serve with fresh fruits and some dark chocolate flakes (I used vegetable peeler to make some choc flakes from Lindt dark chocolate bar).