Homemade Ice Cream: Take 1

Never once thought that I would one day venture into the realm of ice cream making, but I did. Thanks to this! Saw this hand-held ice cream maker at Tokyu Hands selling at JPY1,580 which is equivalent to approximately SGD20.

The exterior resembles a cone

For me, that’s the price that I am willing to pay to experiment. There are actually electric ice-cream makers selling at approximately SGD40 and above in Singapore but I have not come across one that looks as cute as this! I just had to go back to get it the next day much as the shop was out of the way.

The ice-cream maker set comes complete with recipe cards for 8 different flavours, but they are in Japanese. Hence, I kept the ingredients portion as per the recipe card, but followed the ice-cream making instructions in Keiko Ishida’s “Okashi: Sweet treats made with love”.

My first homemade vanilla and chocolate ice cream

Take 1 of ice-cream making is pretty much a success I would say. But would prefer the chocolate ice cream to be stronger in flavour and darker in colour. Given that there is higher accessibility to ice cream as I can make it anytime I want, a sidenote to myself: self-control, beware of my expanding waistline.

Homemade Ice Cream
Ingredients adapted from enclosed recipe card
Instructions adapted from Keiko Ishida’s “Okashi: Sweet treats made with love”

Whipping cream 200cc
Milk 50cc
Egg yolk 1
Castor sugar 2 tbsps
Cocoa powder 1 tsp (for making chocolate ice cream)

1. Heat milk in a saucepan almost to the boiling point, then remove from heat and set aside.
2. In a mixing bowl, beat egg yolk and sugar until pale yellow in colour. For making chocolate ice cream, add cocoa powder and mix well.
3. Add warm milk and mix well. Return mixture to the same saucepan and heat gently, stirring constantly, until it thickens to form a custard.
4. Place saucepan into a larger bowl filled with iced water to cool.
5. In a mixing bowl, whip whipping cream until stiff peaks form. Add whipped cream to the custard and fold through. Transfer mixture to the ice cream maker and churn according to the manufacturer’s instructions.
6. Store in the freezer or serve immediately.