COOKIE MONSTER ICE CREAM RECIPE | OREO HOMEMADE ICE CREAM RECIPE

I love cookies, chomp chomp chomp! Then, what about cookies and cream?

This week, I show you how to make Oreo homemade ice cream and share with you my cookie monster ice cream recipe for the cookie monster in you!

My playlist of ice cream videos keeps expanding, and you’re most welcome to check them out! So far, I’ve made durian ice cream, double dark chocolate ice cream, coconut ice cream. And if you’ve watched any of those videos, you’ll know how to make the basic ice cream but here’s a quick recap of what you’ll need, anyway!

INGREDIENTS

618g heavy cream

60g xylitol

1t vanilla extract

4 egg yolks (at least 14g each)

12 to 14 cookies of your choice (add up to 147g)

METHOD

Step 1

In a medium saucepan, stir the heavy cream over low heat until warm 

Step 2

Add xylitol, stir until completely dissolved.

Step 3

Pour a steady stream of that warm cream into the egg yolks, stir until completely combined

Step 4

Return the combined mixture to the saucepan, stir for a further ten minutes or so until the cream coats the back of the spoon. Remove from heat.

Step 5

Keep stirring, while you add the vanilla extract then let it cool for at least two hours or overnight.

Step 6

After it has cooled, strain it to make sure there are no lumps or clumps, then leave it in the fridge, overnight

Step 7

When you’re ready to put everything together, take 12 to 14 cookies, put them into a clean ziplock bag, snap it tight, and roughly crush the cookies with your rolling pin

Step 8

Set the ice cream maker up, pour cream into the machine and set it run for 60 minutes.

Step 9

30 minutes into the cycle, open the little window and add the cookie crumbs a little at a time.

Step 10

After the cycle completes, transfer the semi soft ice cream into your favourite tub. Freeze for at least two hours or till it hardens. Best to freeze overnight.

I’m using Oreo cookies in the above recipe but you can pretty much add whatever cookie you fancy. You could even add your leftover brownie in there.

Just as a rough guide, the baked goods added shouldn’t be more than 20 per cent of the total weight.

I like my cookies to be a little more rustic and chunky so that’s how I’m going to leave them. Although I must admit, I went a little overboard this time and put in 15 cookies!

And if you're a cookie monster, like me, you could stick one more whole cookie into your single scoop of ice cream as a topping just before serving!

That’s basically the long and short of my cookie monster ice cream recipe or Oreo homemade ice cream recipe.

I hope you had fun today! And if you find this useful, like it and share it with your friends! In the meanwhile, you have a beautiful day!

HOW TO PRESERVE CABBAGE AT HOME | HOW TO FERMENT CABBAGE AT HOME?

So you bought one cabbage too many from the supermarket, now what do you do with them? 

Today, let's talk about how to preserve cabbage. We’ll cover all the basics, no worries, so you’ll know exactly how to ferment cabbage at home. 

So why is it important to learn how to preserve cabbage or how to ferment cabbage at home? Well, that's so you’ll always have ready access to important vitamins, minerals and probiotic cultures.

First thing you need to do is remove the first few leaves. Set them aside, we’ll be using them a little later on. In the meanwhile, wash the cabbage, chop it in half, shred and slice it as thinly as you can and then weigh it.

Just as a general guide, one tablespoon of pink salt is to two heads of cabbages. So that's one tablespoon of pink salt is to approximately 1000g worth of cabbages or you could also use any other combination of veggies to do this. 

I usually go with this rough guide because then I'm making it pet-friendly too. Apart from consuming it myself, I also add some to supplement my pet’s diet to improve its gut health, I mean, why not, right?

But say, you don’t have a pet and you much prefer working off of a formula, which I totally appreciate, then the amount of salt should be about two per cent of the total weight of the veggies plus water.

As in, you weigh the veggies you wanna ferment plus enough water to cover and submerge it. Weigh that, and then multiply that by two per cent so you’ll know exactly how much salt is needed to preserve this batch of veggies.

Vegetables weight (g) + Water weight (g) x 0.02 = salt needed

So after you’ve ascertained how much salt is needed to create the brine, pour out the water into a clean jar. It's likely that you won’t end up using all of it, but you can always use it to water your garden.

Then, measure out thee exact amount of salt that’s needed and massage it into the cabbage making sure that the salt is equally distributed so as for the salt to draw out the moisture from the cabbage.

Leave it to wilt for about 20 minutes.

After 20 minutes, massage the cabbage for a further five minutes. Then use a muddler to crush the cabbage, just to make sure you get all of the juice out.

I’m going to throw in a clove of crushed garlic as well, just to enhance the overall flavour.

Then what you wanna do is pack the wilted veggies into the fermentation jar as best you can, pressing it in tightly, and filling it up making sure there’re no air bubbles in between.

Remember the first few whole cabbage leaves that we had saved earlier? Pick the nicest looking one, wash and dry it, and we’re gonna fold it and use it to cover and hold down the shredded cabbage while you pack it down some more, and weight it.

After that, you just need to add enough water to totally submerge and cover all the cabbage, keeping the liquid level above the stones.

Whatever vessel you’re using, just remember to always leave a maximum headspace of about 2.5 inches or 6.5 centimetres between the top of the jar and the liquid, so you won’t have a messy situation where there’s an overflow.

And that’s pretty much it!

You just leave it on your countertop to work its magic for anywhere between three to seven days. Of course, you’ll have to take into account that Singapore is very very hot and humid with an average temperature of between 26°C and 28°C.

I know the longer you leave it, the more beneficial the microbes will be. But, if you leave it too long, it might end up being a tad too sour for your liking. So, best thing to do is to start taste-testing it after three to four days and then more regularly as it continues to ferment until you’re happy with the flavour.

Then, I usually remove it from the fermentation jar. Transfer it into a smaller airlock bottle and chill it in the fridge, while I prep a new batch of veggies to ferment. And it goes on and on. 

Do keep in mind that it continues to ferment in the fridge, albeit at a much slower rate and that’s why it’s useful to use an airlock bottle so you don’t have to worry about fermentation gases building up inside or burping it often so it won’t explode in your fridge. 

And that’s basically how to preserve cabbage at home. Feel free to experiment and do likewise with other types of veggies. Explore different combinations and let me know in the comments below which is your favourite combo of veggies to ferment. Meanwhile, you have a beautiful day!

HOW TO MAKE WAFFLES, HEALTHY? EASY SIMPLE AND QUICK BREAKFAST RECIPES

Do you wake up every morning wondering what you gonna have for breakfast? Like, what am I going to feed my family today?

This week, I’m gonna share some more easy, simple and quick breakfast recipes with you and in this post, I’m gonna focus on how to make waffles healthy!

Well, for starters, you can make waffles healthy by reducing the amount of sugar that goes in there. Another way to make waffles healthy is to add some liquid sourdough to the mix so it can ferment. Fermentation helps increase digestibility. Through that same fermentation process, harmful phytic acids are broken down and you'll have much better access to the nutrients and that always helps with mineral absorption.

This recipe makes two Belgian waffles or three regular-sized waffles, so feel free to adjust upwards according to your needs.

Here's a great tip - when ready to make the waffles, it's a good idea to fire up the oven to 200°C so that it'll be nice and warm by the time you're done making the waffles and you can just pop them in to keep warm and maybe even develop a nice crisp about them while you work on the rest so that you can serve them altogether, at once!

INGREDIENTS

35g melted butter

DRY

70g all purpose flour

6g bamboo charcoal powder

1g thyme

3g pink salt

1/4t baking soda

1t baking powder

WET

96g liquid sourdough (LSD) or sourdough starter/discard

88g ice cold water (8°C)

55g milk

1 egg (at least 50g)

11g pure maple syrup / agave syrup

METHOD

Step 1

Measure out 35g of butter, melt it over low heat, and set it aside to cool

Step 2

In a bowl, mix all purpose flour, bamboo charcoal powder, thyme, pink salt, baking soda, baking powder

Step 3

In a separate bowl, mix LSD, water, milk*, egg, maple syrup and melted butter.

Step 4

Combine dry and wet ingredients. Mix well. Cover and let it ferment on the counter top for two to four hours or in the fridge, overnight

Step 5

When ready to make the waffles, preheat oven to 200°C, heat up waffle maker. Pour 200ml of batter into the waffle maker. When it's done, pop it in the oven to keep warm while you work on the rest.

Serve waffles warm with whipped cream and ice cream or with your favourite savoury toppings

NOTE:

*If all you have is heavy cream, you could do a half-and-half, as in, half water and half cream so that you get a milk-like consistency

After you’re done making the waffle batter, it’s a good time feed your sourdough starter before popping it back into the fridge.

Usually, at the end of each week, I feed my SD starter, Dough-rothy (my SD starter has a name too!) 25g of water and 25g of rye flour, stir it up and keep it in the fridge but because I used up quite a bit this time, I’m going to feed her 50g of water and 50g of rye flour. I use a rubber band as a marker so then I'll know how much Dough-rothy has grown and flourished. 

Making waffles is fun, it's easy. Plus, waffles are so versatile! You could even have it as a main meal by add savoury fillings to it and turning it into a sandwich! Or, you could have it as a dessert, with ice cream!

Talking about ice cream, I have a growing list of ice cream videos. In fact, I’m thinking of making cookies and cream ice cream really soon so if that’s something you’d like to get in on, then definitely consider subscribing to my blog so you’ll be notified when that video of a sweet treat is out! In the meanwhile, you have a beautiful day!

HOW TO MAKE DURIAN ICE CREAM AT HOME | BEST DURIAN ICE CREAM SINGAPORE

The best time to eat any fruit is when it's in season. That's exactly when you'll get the fullest flavour and highest nutrition.

Durian season in Singapore spans from June to September.

So this week, I show you how to make durian ice cream at home and get ready for this cuz this could just be the best durian ice cream in Singapore!

Here we go...

INGREDIENTS

618g     heavy cream or whipping cream (35% to 38% of fat)

60g       xylitol

240g     durian purée

4           egg yolks (14g each)

METHOD

Step 1

In a medium saucepan, add 618g of heavy cream, stir over low heat 

Step 2

Add xylitol, stir until completely dissolved, remove from heat and set it aside.

Step 3

In a separate bowl, add 4 egg yolks, stir to combine.

Step 4

Keep stirring the yolks with one hand, with the other hand, add a steady stream of warm cream mixture from Step 2. Stir until completely combined.

Step 5

Return the combined mixture to the medium saucepan, stir over low heat for about 10 minutes or until the mixture coats the back of the spoon. Remove from heat. Set aside to cool.

Step 6

Remove seeds from durians. Use a fine mesh strainer to separate durian purée from fibre. Ensure that the purée weighs at least 227g to 240g.

Step 7

After combined cream mixture from Step 5 has cooled sufficiently, strain it through a sieve to get a smooth texture.

Step 8**

Add durian purée to the *cooled cream mixture

Step 9

Pour the durian cream mixture into the ice cream maker, follow manufacturer's instructions

Step 10

After 60 minutes, transfer the semi-soft ice cream into favourite ice cream tub. Freeze it for at least 2 hours or overnight. 

*Living enzymes in fruits and vegetables become sluggish at 47.78°C and die at 54.44°C.

**If not using ice cream maker, pour durian cream mixture into desired storage container, freeze it. Stir every 30 minutes and repeat until the ice cream freezes.

Best way to savour this sweet treat is on an empty stomach. Why?

Because according to authors of the book Smart Fat, 

Cream (fat) + sugar = inflammation

So, best to eat it on an empty stomach so we can fully digest all of the above.  

Try this recipe and let me know how you go! Like, share and subscribe for more! Till next time...