How to make Blueberry Yogurt Ice Cream 【藍莓優格冰淇淋】

Ingredients:

A) Blueberry Sauce

• 200g blueberry
• 80g rock sugar
• 10ml lemon juice

B) Ice cream

• 300ml milk
• 40g castor sugar
• 200ml natural yogurt
• 60g  blueberry sauce (see A)
• 5ml lemon juice
• 150ml fresh cream

Remember to put ice cream maker in freezer at least 24 hours before use.

 

Baskin Robbins Cake

 

Chocolate cake with mocha almond ice cream, RM57.75

Modern Toilet Restaurant (便所主题餐厅) @ Ximending, Taiwan

   

 

Modern Toilet Restaurant (便所主题餐厅) @ Ximending

TEL: 02-2311-8822

ADD: 2F., No.7, Lane 50, Sining S. Rd., Wanhua District, Taipei City

Business Hours: (Last order by 9:00PM)
Weekdays: AM11：30 ~ PM10：00
Holidays: AM11：00 ~ PM10：00

Website: http://www.moderntoilet.com.tw/

Orange Sorbet Recipe

 

 

Ingredients:

zest ((orange colored outer layer of the peel) from 1 orange

3 oranges

sugar

water

 

Preparation:

1. Remove the zest from one orange using a vegetable peeler. If any pith (the white bitter layer of the peel) is removed with the zest, trim or scrape it off with a paring knife. Place the zest, 1/2 cup of water, and 1/2 cup of sugar in a sauce pan and bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat to a simmer, cover, and cook for five minutes.
2. After the mixture has simmered, drain the syrup from the zest and allow the syrup to cool.
3. Peel oranges and blend with a blender to get orange juice.
4. Mix cooled syrup and orange juice together and freeze in freezer for about 1/2 hour.
5. Remove from freezer and transfer into ice cream maker.

 

 

Technorati Tags: Orange Sorbet Recipe

Green Tea Ice Cream Recipe (Matcha Ice Cream)

 

Ingredients (400ml / 1.69 u.s. cup)

200 ml milk

60g brown sugar or refined sugar

1 1/2 tbsp matcha (green tea powder)

100 ml whipping cream

 

 

Technorati Tags: Japan Green Tea Ice Cream (Matcha Ice Cream) Recipe

Mochi Ice Cream Recipe

Mochi Ice Cream Recipe (around 8 servings)

Sweet rice powder 50g
Sugar 100g
Water 100ml
Ice cream 150-200g
Cornstarch as needed

1 Spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board)

2 Place the sweet rice powder into a bowl (preferably glass) and add a little water until it is mixed well. Then add sugar and mix it well again.

 

3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.

 

4 You can tell the dough is ready when it turns shiny and smooth.

 

5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.

 

6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.

 

7 Keep pulling and stretching until the dough is around 2 or 3 millimetres thin.

 

8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.

 

9 You are left with nice round mochi sheets.

 

10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.

 

11 Put the ice cream onto the centre of the mochi sheet. For a nice round mochi use an ice cream scoop. Mmm, strawberry.

 

12 Fold and join the edges and then back in the freezer until it’s eating time!

This is how your mochi ice cream should look, Strawberry and Green Tea Mochi. It's best to eat these when they're slightly thawed, or else it's like biting into a little ball of rock and we all know that would be no fun:)

TIP, you can use a mochi ice cream container ( the tray from mochi you have bought in a store) to help form the shape .