For 5 big scoops of vanilla ice cream, you will need:
- 500mls fresh milk ( not evaporated milk )
- 250mls whipping cream
- 6 egg yolks
- 60g sugar
- 2 tablespoons vanilla extract or 1 vanilla pod
All these ingredients can be purchased from supermarkets all over the world. If you are in Nigeria, look for them in big department stores like Shoprite.
For decorating the ice cream
Utensils and Equipment
- 2 Bowls: 1 should be big enough to accommodate the ice cream mixture, the other should be big enough to accommodate the first bowl.
- Ice cream spoon (optional)
Before you make the Vanilla Ice Cream
- Make a large quantity of ice cubes. This will be used in cooling down the ice cream mixture in Step 8 below. I usually make at least 30 ice cubes for this.
- If you will be using a vanilla pod, cut it open by slicing along it to expose the seeds.
- Break the eggs and separate the yolk from the egg whites. For ice cream, we need only the egg yolks.
Directions for Vanilla Ice Cream
- Pour the fresh milk and the whipping cream into a sizeable pot.
- Add the vanilla extract. If you are using a vanilla pod, add everything (seeds and fibre) to the milk and whipping cream in the pot.
- Start cooking on medium heat.
- While waiting for that to boil, whisk the egg yolks very well. Add the sugar and mix well.
- Once the contents of the pot start to boil, reduce the heat to very low. If you added vanilla pods, remove the fibre from the milk at this time.
- Once you see that the milk is no longer foaming so much (due to the reduced heat), slowly add the egg yolks to the milk, whipping cream and vanilla mixture. Stir till well incorporated.
- Increase the heat to medium and stir continuously till you notice the solution thickening. This should take about 10 minutes.
- Once you are happy, place the ice cubes into the big bowl and add some water to them. Pour the ice cream mixture into the smaller bowl and place this bowl into the ice water bath. Stir the ice cream mixture continuously (with a spatula) till it cools down completely. You may need to watch the video below to see how I did this.
- Place the bowl containing the ice cream mixture in the freezer. After 30 minutes, bring it out, stir very well with a spatula and place it back for another half an hour. Then bring it out and stir again. Repeat the process till a creamy solid is formed. It is important to stir very often because this prevents ice from forming in the ice cream. Depending on your freezer, this process takes between 3 and 5 hours.
- Once you are happy with the texture of the ice cream, serve and decorate with honey, caramel and/or fruits.
- If you have any left overs, put in a container, cover and place in your freezer till whenever. When you take it out of the freezer, it may appear rock solid unlike the ice cream purchased in the shops. All you have to do is leave it on your kitchen counter for 5 to 7 minutes or till it softens to ice cream texture before serving.
African Coffee Biscuits
Prep : 30 m
Cook : 10 m
Ready In : 40 m
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
- Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
- Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
- Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
- Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
- Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.
Source : allrecipes.com
South African Milk Tart
Prep : 15 m
Cook : 20 m
Ready In : 1 h 5 m
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1/2 cup margarine and 1/2 cup sugar in a bowl; beat with an electric mixer on low speed until creamy. Add 2 cups flour, 1 egg, baking powder, and salt; mix well until dough comes together.
- Press dough into bottom and sides of two 8-inch pie plates to form crusts.
- Bake in the preheated oven until lightly golden, about 10 minutes. Remove from oven and let cool.
- Combine milk and 1 teaspoon margarine in a saucepan over medium-low heat; bring to a boil. Remove from heat.
- Mix 1 1/2 cup sugar, 2 eggs, 2 1/2 teaspoons flour, cornstarch, and vanilla extract into a smooth paste in a bowl. Pour over hot milk in the saucepan.
- Return saucepan to medium heat and stir milk mixture until thick, 5 to 8 minutes.
- Divide milk mixture evenly between the cooled crusts. Sprinkle cinnamon on top. Cool until filling is set, about 30 minutes.
Source : allrecipes.com
Recipe for Chocolate Banana Bread
4 Ripe Bananas
9 tablespoon of Softened Butter
11/3 cups of Sugar
A pinch of Salt
2 2/3 cups of all purpose Flour
1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 cup of semi-sweet Chocolate chips
1/2 cup of Coconut flakes
Combine the wet ingredients in a bowl.
Combine the dry ingredients in a separate bowl except the coconut flakes and chocolate chips.
Pre-heat your oven to 375F.
Combine both wet and dry ingredients and beat till the mixture is smooth.
Grease your baking pan with some oil and pour in mixture into baking pan. Top it with the chocolate chips and coconut flakes.
Place in the oven and bake for 30-35 minutes.
Serve warm with tea or coffee