I haven't been baking for weeks I think! I believe my little princess was the last to use the oven to churn out my birthday muffins.
First it was the crazy schedules I had and then subsequently I fell ill. When I am sick, I am sick for a long time especially when I am down with a cough.
I have changed prescription and this time, it seems to be working! Finally! Despite book marking some recipes but I still can't find my mojo back to baking. I guess I will just have to see how things are going forward this week.
Last week, my little one was doing a science experiment, making her own ice cream. I heard about this some time back from J. Seeing her getting into action was pretty comical. She is so driven with her task. Though it turned out as vanilla ice cream but I think it needed way too much arm power for it.
With such humid weather and my promise to the little one, I churned out Chocolate Ice Cream and a sorbet.
I adapted the recipe from Kitchen Corner and let me tell you, go for it! It is even better than store bought!
What you need:
4 egg yolks
75g caster sugar
1 tsp cornflour
150g dark chocolate
300ml whipping cream
Put the egg yolks, sugar and cornflour in a bowl and whisk until thick and foamy. Pour the milk into a heavy pan, bring just to the boil, then gradually pour the milk into a heavy pan, bring just to the boil, then gradually pour the milk on to the yolk mixture, whisking constantly.
Return the mixture to the pan and cook over a gentle heat, stirring constantly until the custard thickens and is smooth. Pour back into the bowl and stir in the chocolate until melted. Cover the custard closely, leave to cool, then chill for 6 hours or overnight.
Whip the cream until it has thicken, but is still soft enough to fall from a spoon. Fold it into the chilled custard and pour into an ice cream maker to churn for 20-25 minutes until thick.
Freeze for 5 - 6 hours until firm.