Tag Archive | blueberry

Roomys (Blueberry cheese cake)



roomys blue berry

 

Blueberry Cheesecake Ice Cream
(cheesecake ice cream recipe adapted from Tartelette)

Ingredients:
2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
250gr cream cheese
6 cups blueberries, fresh or frozen (thawed)

Directions:

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones.
: AS JY DIE ROOMYS MET DIE HAND MAAK, GAAN JY DIE BESSIES EERS INROER NA DIE PROSES HIER ONDER WAT JY MOET VOLG AS JY NIE ROOMYSMAKER HET NIE.

AS JY NIE ROOMYS MAKER HET NIE: VOLG DIE VOLGENDE STAPPE;

Making Ice Cream Without A Machine

The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.

1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

 

Blueberry, Coconut & Lime Ice Cream


Blueberry Icecream - Foto BBC Food

Blueberry Ice cream – Foto BBC Food

 

This zingy ice cream is really worth making – and you don’t even need to use an ice cream maker.

Can be frozen when un iced

Serves 4 – 6

BBC Good Food

Ingredients

2 limes

140g golden caster sugar

125g punnet blueberries

200ml carton coconut cream

284ml carton double cream

extra blueberries , to serve

 

Method:

Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.

Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.

Remove from the freezer and mix it all together using a whisk. When it’s fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

Wenk :  Hierdie resep kan jy die vrugte vervang met blueberries in dieselfde hoeveelheid.

Nog ‘n resep – source unknown

Ingredients

3 large eggs

1 1/2 cups sugar

2 tablespoons all-purpose flour

1/2 teaspoon salt

4 cups 2% reduced-fat milk

1 cup whipping cream

1 tablespoon vanilla extract

5 cups peeled nectarine slices, (about 2 3/4 lb.)

1 cup sugar $

2 tablespoons butter $

3/4 cup slivered almonds

3/4 teaspoon salt

Method:

Process nectarines and sugar in a food processor 30 to 45 seconds. Transfer to a large bowl; cover and chill 2 hours.

Melt butter over medium-low heat in a medium skillet; add almonds and salt. Cook almonds, stirring frequently, 3 to 5 minutes or until toasted and golden. Pour nut mixture through a fine wire-mesh strainer, shaking to remove excess butter and salt. Stir almonds into nectarine mixture; cover and chill until ready to use.

Beat eggs at medium speed with an electric mixer until frothy. Stir together sugar, flour, and salt until well blended. Gradually add sugar mixture to eggs, beating until thickened. Gradually add milk, beating until blended.

2. Cook egg mixture in a Dutch oven over medium-low heat, stirring constantly, 15 to 20 minutes or until a candy thermometer registers 170°. (Mixture should be thick enough to coat a spoon.)

3. Fill a large bowl or pan with ice; place Dutch oven in ice, and stir occasionally 10 to 15 minutes until custard is completely cool. Transfer mixture to an airtight container; cover and chill 8 hours. Stir in whipping cream, vanilla, and desired fruit blend.

4. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and freezing times will vary.)

Jy kan dit ook maak sonder die roomys maker. Volg net die vorige resep se aanwysing van vries en klop en vries en klop.