Wednesday, March 30, 2016

Creamy Cream Cheese Ice Cream

Home Made Ice Cream

Ice Cream has always been a great favourite in our house and so has cream cheese, although I began using cream cheese only after we came to Malaysia.  A friend of mine whom I met at a sugar craft class years ago was good enough to introduce me to a wholesale baking shop and I run riot whenever I go there.  To cut a long story short, I always stock up on cream cheese whenever I go there and make this amazing Ice Cream with the left overs.  It's a real treat to eat rich, Creamy Cream Cheese Ice Cream on a holiday after a good meal in minute proportions.

The Recipe:

1/2 cup cream cheese; 1/4 cu condensed milk; a few walnuts for garnish.

Whisk condensed milk and cream cheese to a smooth consistency at room temperature.  Transfer to air tight container.  Scatter walnuts on top.  Freeze overnight.  Keep out for 5 minutes before serving.  This is to soften the ice cream and give it a creamy texture.  Serve in tiny plates or bowls and svour its richness after a delicious meal.

Tuesday, March 29, 2016

Home Made Dulce de Leche

A Spanish Treat
My computer crashed suddenly and I was unable to post any recipes this month and was twiddling my thumbs waiting impatiently to post some of my latest finds. One of them is Dulce de Leche.  It was used in many recipes I came across and finally I googled what it was and since I did not see it in any of my baking haunts, I searched for a recipe to make it at home.  You can imagine my joy when I found it on thetoughcookie  I straight away bought a few cans of condensed milk and made something that's good enough to eat on its own.

The Recipe:

1 can condensed milk.

Remove the paper from the can and put it on it's side in the pressure cooker.  Cover it with water about 5 cms above the can.  Close, place on gas stove and set on high heat.  When the steam comes out forcefully place the weight on top and wait for the whistle or loud noise.  Once this happens, lower to medium heat and cook for 40 minutes.  Remove the cooker from the stove and bring to room temperature.  Do not open.  Mine took 3 hours to cool completely.  Open the cooker and remove the can.  Wipe dry and open.  Sample liberally, if you please.  Transfer to an airtight container and store in the refrigerator for up to 3 weeks. Ours lasted a week  and the feeling of accomplishment lingers on.  I am really proud to have made this myself.

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