Chocolate Ice Cream

2 oz Unsweetened chocolate 1/3 c Unsweetened cocoa pwdr 1 1/2 c Milk 2 Large eggs 1 c Sugar 1 c Whipping cream 1 t Vanilla extract 1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. 3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator. 4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.

Almond Ice Cream

1/4 cup blanched almonds 2 cups milk 2/3 cup heavy cream 3 egg yolks 1/2 cup sugar Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil. Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturers instruction. Transfer to covered container and freeze until firm.

Strawberry Ice Cream

1 cup sugar, divided 2 tablespoons all-purpose flour Dash of salt l 1/2 cups milk 2 eggs, slightly beaten l 1/2 cups sieved or pureed fresh strawberries 1 1/2 cups whipping cream l 1/2 teaspoons vanilla extract 1 teaspoon almond extract Combine 3/4 cup sugar, flour, and salt; set aside. Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes. Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool. Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.

Banana Ice Cream Recipe Philadelphia Style Prep Time: 15 minutes Ice Cream Maker Time: Approximately 25-30 minutes Makes: 1 1/2 quarts Servings: Ten 1/2 cup servings Ingredients: 3/4 cup milk 1/2 cup sugar 1/8 - 1/4 tsp nutmeg 3 - 4 ripe medium bananas 2 cups heavy whipping cream 1 tsp vanilla extract Directions: If you don't have an ice cream maker, click here. Mix milk, sugar, and nutmeg until sugar dissolves (a wire whisk or hand mixer works well). Mash or puree bananas until the bananas are pureed well. Stir bananas into milk mixture. For best freezing results, chill banana/milk mixture for at least 1 hour. Add whipping cream and vanilla. Stir well. Pour mixture into ice cream maker. Churn about 25-30 minutes or according to manufacturer's instructions.

Caramel Apple Ice Cream Recipe Prep Time: 35 minutes Chill Time: 2 hours Ice Cream Maker Time: Approximately 25-30 minutes Servings: Ten 1/2 cup servings Ingredients: Apples 2 medium Granny Smith Apples 2 tbsp butter 2 tbsp sugar 1 tsp cinnamon Ice Cream Base 1 cup granulated sugar 1 cup milk 2 cups heavy whipping cream Directions: Apples Peel, core, and chop apples into small chunks. Melt butter in a large saucepan. Stir in apples and sugar and cook over medium-low to medium heat, stirring often. Cook about 15 minutes or until apples are very soft. Remove from heat and stir in cinnamon. Let apples cool completely. Ice Cream Base Add 1 cup granulated sugar to a large heavy saucepan (it is important for your safety that the saucepan be large!). Heat sugar over medium heat. Stir constantly until the sugar turns into a golden brown liquid. Remove from heat. Slowly and with great care, pour milk into the liquid sugar. You must be careful - the mixture will probably splatter and the sugar will probably harden. Don't worry! Continue to stir over low heat until mixture becomes smooth. Add whipping cream and mix until well blended. Remove from heat and let cool. After mixture has cooled, place in fridge for 2 hours. Pour into your ice cream maker. Mix 20-25 minutes or according to manufacturer's instructions. Add cooled apples to the churning ice cream. Churn for 5 more minutes.

Chocolate Chip Cookies

Bahan-bahan ( Anggaran 200 keping )

375 gm tepung gandum 95 gm tepung jagung 240 gm gula perang 360 gm mentega / marjerin 4 sb serbuk koko 1 biji telur 6 sb chocolate chips 6 sb chocolate rice 6 sb badam cincang (disangai sedikit) 6 sb kelapa kering / nestum (saya guna nestum) 1 st esen vanila

Cara-cara 1. Pukul mentega dan gula perang hingga lembut. 2. Masukkan telur, esen vanilla dan gaul sebati. 3. Ayak tepung gandum dan tepung jagung dan masukkan dalam adunan mentega diikuti dengan choco chip, choco rice, badam dan nestum. Gaul sebati. 4. Bentukkan mengikut citarasa sendiri dan bakar 20 minit pada suhu 170C

Almond London

Bahan-bahan ( +/- 150 biji )

250 gm mentega 125 gm gula halus 1 biji telur 1 tsp esen vanilla 50 gm serbuk badam (optional) 200 gm tepung jagung 300 gm tepung gandum 2 sudu tepung beras 1 tsp baking powder 200 gm kacang badam (digoreng tanpa minyak) 50 gm badam cincang (utk hiasan) +/- 700 gm coklat (compound coklat lebih baik dr cooking coklat)

Cara-cara 1. 2. 3. 4. Pukul mentega dengan gula hingga kembang Masukkan telur, esen vanilla dan dipukul lagi. Masukkan serbuk badam, kacau Ayak bersama tepung jagung, tepung beras, baking powder dan gaulkan bersama adunan tadi 5. Masukkan tepung gandum sedikit demi sedikit hingga adunan menjadi doh 6. Bentukkan doh menjadi bulat-bulat kecil/lonjong & masukkan kacang didalamnyer. 7. Letakkan diatas dulang pembakar yg telah dilenserkan sedikit mentega 8. Bakar pada suhu 200'c.d selama 20 minit 9. Cairkan coklat masak dengan kaedah "double-boil" 10.Masukkan biskut tadi kedalam mangkuk kertas dan tuang atau celup coklat masak. (Saya guna pipe untuk sadur coklat...x comot sgt!!) Taburkan sedikit badam cincang utk hiasan 11.Biarkan ia kering seketika dan sedia dimakan atau disimpan.