Banana Chocolate Maple Ice Cream

I used 4 frozen ripen Dole bananas in this recipe. The maple syrup also gave the ice-cream a googy kind of texture and it's characteristic taste. You may wanna reduce either the sugar or the syrup if you find it too sweet for you.

Ingredients:

4 nos. ripen bananas, mashed
250 mls UHT milk
250 mls dairy whipping cream
50 g caster sugar
100 g bitter sweet chocolate
1/2 cup maple syrup

Method:

Blend bananas with the whipping cream and keep them refridgerated.

Heat up the milk in a pot and add in the maple syrup, sugar and chocolate.

Stir the above mixture till all have blended together.

Pour the above milk mixture into the prepared cold banana cream mixture.

Stir till all have blended together and leave the combined mixture in the refridgerator for a couple of hours.

A couple of hours later, pour the mixture into the freezer bowl with the paddle attachment running.

Allow mixture to freeze until desired consistency is reached.

Keep the ice-cream overnight.

Strawberry Yoghurt Ice Cream

Here's a yummy one which I did without the ice-cream maker. I adapted the recipe from HERE
Thanks L for sharing it in her blog.

Ingredients:

400 g fresh strawberries
400 g strawberry flavoured yoghurt (2 tubs)
100 g sugar
200 g non-dairy whipping cream

Method:

Blend fresh strawberries with the strawberry flavoured yoghurt till smooth.

Whisk non-dairy whipping cream with the sugar till thick.

Mix both the above ingredients together till well blended.

Pour the above into container and freeze overnight till the mixture is firm.

Homemade Vanilla Ice Cream

I found the recipe HERE and it was really good. My boys couldn't stop eating. The recipe uses the egg custard method to make a smoother and softer ice-cream. And they are asking me to make more LOL.
Here you can see my scoop of vanilla ice-cream sitting on top of my piece of banana cake and it has started melting away even as I was snapping the photo. It has really been hot these few days here.

Homemade Yam Ice Cream

I came across a blog Mike's Table organising a Frozen Dessert Challenge and decided to submit this entry.

Since I spotted yam being sold in the supermarkets these days, I decided to make yam ice-cream. This is also my dh's favourite ice cream flavour.
I was looking through many ice -cream recipes at IK and KC and finally gathered enough information to come out with this recipe which uses glucose syrup. I understand that this ingredient would help to make the ice-cream smooth and less icy. The sweetness of this ice-cream was also reduced so that my dad , being mildly diabetic could have a chance to eat it.

Ingredients:

300 g steamed, mashed yam
300 ml UHT milk
150 ml diary whipping cream
50 g caster sugar
3 tbsp glucose syrup
2 tsp yam essence paste

Method:

Process the yam in a blender with the milk and the whipping cream.

Pour the mixture into the freezer bowl of the ice-cream maker with the paddle running.

Add in the glucose syrup, sugar and the yam essence paste.

Allow the mixture to churn for about 30 minutes or till the mixture thickens considerably.

Transfer mixture into container and freeze overnight.

Click HERE for the round-up at Mike's Table.

Homemade Chocolate Ice Cream

I've ever made chocolate ice-cream before but it turned out icy-like and different from those that we buy in the tubs. This time round I managed to find a recipe from HERE and adapted it a little to make the steps simpler. Also there was talk about how good tasting homemade ice- cream is at the forum which I frequent that I was encouraged to try making it again using a different recipe.

In the previous ice-cream making attempt the eggless recipe resulted in an icy ice-cream. However this time round, the recipe required eggs and the ice-cream turned out smooth and milky. And of course I also had some help from my Kenwood Ice Cream Maker :0)