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Tuesday, September 11, 2012

Home-made Rockmelon Ice Cream (Eggless) 哈密瓜雪糕(无蛋)


过去的两周似乎与部落格脱节。陆陆续续都在生病,看了两次医生,本来有点好转今天喉咙又开始痛起来,咳嗽流鼻涕全部一起来。幸好还是能出席周末的女人聚会,精神还算抖擞(面对这么热情的朋友能不吗?),还第一次在一天内“参观”了三家材料行,心情简直是亢奋,哈哈。朋友,再次谢谢你们的款待和礼物,让我受宠若惊。

雪糕是上个月做的。特地找了个屋子里有阳光的角落来拍照,喜欢阳光照射在雪糕上呈现出来的感觉,和冷冰冰的雪糕形成对比。早晨的阳光暖暖的,不怕雪糕太快融化。




收了人家一粒哈密哈,就用它来做了这雪糕回礼。我把雪糕分装在小罐子里,不只收藏容易,想吃时也很方便。家里制作的雪糕通常比较容易融化,小量分装有助这点。

我喜欢水果口味的雪糕,吃起来不那么腻,哈密瓜雪糕香香的好好吃哦!这个食谱很简单,还等什么?!


哈密瓜雪糕(无蛋)

材料(一公升容量)
300克 哈密瓜果肉
100克 优格(原味或水果口味)
200g 植物性鲜奶油

做法:
1)哈密瓜,糖和优格用果汁机/搅拌机打烂。
2)打发植物性鲜奶油到湿性发泡(不要打发到太硬,不然雪糕会很硬,而且下一步很难拌)。
3)把打发鲜奶油加入哈密瓜优格糊拌均(要拌得完全看不见鲜奶油,不然做好的雪糕会看到没拌入的白色鲜奶油),倒入容器冷藏隔夜。如想继续步骤4建议使用稍大的容器来装雪糕。

Optional:
4)雪糕冷冻约两小时后取出,用电动打蛋器或叉子搅拌,放回冷冻库。每1-2小时重复这个步骤3次或直到对成果满意为止。这个步骤是要把结冰打散,雪糕吃起来就比较顺滑,但是这个食谱我觉得不做这个步骤也没差很多。如果要小量分装,最后一次打发后才分装。

Home-made Rockmelon Ice Cream (Eggless)

Ingredients: (yield 1 litre)
300g fresh rock melon
35g sugar (to taste) (depending on the sweetness of the rock melon)
100g yogurt (plain or flavoured, your choice)
200g non-dairy whipping cream (I used Redman topping cream)

Method:
1) Using a blender/juicer, blend rock melon, sugar and yogurt.
2) Beat whipping cream until soft peak and fold into the rock melon yogurt mixture.
3) Pour into a container and freeze overnight until firm. If wish to continue with step 4, store in a slightly bigger container.

Optional:
4) Take out ice cream about 2 hours later and beat with a electronic hand whisk or churn with a fork. Return to freezer and repeat this process every 1 – 2 hours for another 3 times or until you are satisfied with the result. This is to break the ice crystal so that the ice cream will be smoother but it is perfectly fine to do without this step for this recipe. If you wish to repack into smaller containers, do it after the last beating.

(Recipe adapted from Mango Yogurt Ice Cream)


13 comments:

  1. This is a very nice ice cream. I have been seeing a few homemade ice cream recipes and am very excited to try.

    ReplyDelete
    Replies
    1. Phong Hong,

      Thanks. Making ice cream at home can be as easy as 123.

      Delete
  2. 哈密瓜是我很喜欢的水果之一,哈哈
    没办法,我喜欢的水果太多了:)
    下次记得再约哟:)

    ReplyDelete
    Replies
    1. 鲸鱼,

      就知道你喜欢哈密瓜,看你做密瓜月饼,密瓜七风就知道了。

      下次见!

      Delete
  3. 看起来很不错涅(^.^)
    这个我应该会喜欢

    下次我们安排紧凑一点的行程
    带你去败败败:P

    ReplyDelete
    Replies
    1. 还在紧凑你顶得顺吗?会不会晕车?

      Delete
  4. I prefer eggless ice cream too, this must taste quite mily right?

    ReplyDelete
    Replies
    1. Sonia,

      I think ok leh, not overly milky but if compare to mango flavour this seems more milky.

      Delete
  5. 我也喜欢哈密瓜味的,可能加点椰奶会更香。

    ReplyDelete
    Replies
    1. Ann,

      加入椰奶这个建议很不错,肯定会更香。

      Delete
  6. HI Angel

    may i know if i can use diary cream to make this? i have a small carton of emborg whipping cream to get rid of:)
    thks
    octopusmum

    ReplyDelete
    Replies
    1. Octopusmum

      I have never used dairy cream in this recipe before but I think it is possible. Do give it a try and let share with me the result.

      Delete
  7. HI Angel

    thks for your reply
    regards
    octopusmum

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"