Straight from the heart

Sweet Pillow Talk

Who doesn’t love these miniature pasta that ressemble small fluffy pillows?! When the texture is right – light and soft – gnocchi are one of the best pasta to eat with any good sauce – sweet or savoury. Below is my take on sweet potato gnocchi.

 

Gluten & grain-free sweet potato gnocchi in butter, cinnamon, and chili maple syrup. 

wp-1499679861601.jpg

Gluten & grain-free gnocchi in butter, cinnamon, and chili maple syrup

wp-1499678538789.jpg

The flour (with the psyllium husk powder) is beautifully incorporated, and the gnocchi are pale orange in color. They stand firm yet soft inside.

Servings: 55 pieces gnocchi

Ingredients:

  • 150 g quinoa flour + extra for dusting and rolling
  • 420 g baked & peeled sweet potatoes
  • 1 tsp psyllium husk powder
  • Butter
  • Cinnamon powder
  • Chili flakes
  • Maple syrup

Method:

  1. Put the baked and peeled sweet potatoes in a ricer and squeeze them out on a rolling mat.
  2. Mix flour and psyllium husk powder. Sprinkle the flour mixture generously on top of the mashed sweet potatoes.
  3. Use a dough slicer or a spoon to mix and blend the ingredients.
  4. Repeat steps 3 and 4 until the dough has come together. You most probably need to add extra gluten-free flour as you go along. (I use buckwheat, too.) It’s all about the feel – soft inside, a bit sticky yet firm on the overall. The color should be a shade lighter than the original. Shape into a ball.
  5. Divide the dough into 4, and roll each smaller portion into a long cylindrical shape about 1.5 cm in diameter.
  6. Cut the elongated dough into small pieces about 2 cm each. Cover well in flour.
  7. Boil some water.
  8. Put in the gnocchi when it boils.
  9. Continue to let the water boil for a few minutes when the gnocchi surfaces, and take them out shortly.
  10. Heat the butter in a frying pan.
  11. Add the gnocchi. Toss.
  12. Sprinkle a teaspoon of cinnamon and add some chili flakes. Toss.
  13. Pour about 3 tablespoons of maple syrup. Toss.
  14. Shave some orange zest. (Optional) Serve warm.

 

Notes:
1. Excess cut and shaped gnocchi dough should be stored in the freezer!
2. You stop adding flour when the dough is soft but firm when you lift it up. It is a
tad sticky but workable.
3. Sweet potatoes have more liquid than potatoes, it’s a good idea to add 1 tsp psyllium husk poweder to the flour.
4. For this recipe I used a total of about 175 g of quinoa flour including dusting.

 

Advertisements

Straight from the heart

Gluten & grain-free profiteroles

I’m finally happy with and proud of my profiteroles! They are crispy on the outside, light, hollow in the center and well-risen. These profiteroles are all screaming, “Fill me up with crème pât!!!”

You can store the shells in dry place, and fill them up the next day.  I put them in a cool oven overnight with the door ajar.

Grain & gluten-free profiteroles

Servings: 15 profiteroles

Ingredients for the choux pastry:

  • 55 g butter
  • 65 g buckwheat flour
  • 3 small beaten eggs
  • 120 ml water
  • pinch of salt
  • ½ tsp stevia

Method:

1. Preheat oven to 200 C (Gas mark 4)
2. Add together all the dry ingredients – flour, salt and stevia.
3. Heat the water and add in the butter.
4. As the mixture begins to simmer, add in the pre-mixed dry ingredients.
5. Remove from heat and whisk vigorously until sticky and creamy.
6. When it comes together, put it back on medium heat and continue whisking for about
2 – 3 minutes.
7. Beat the eggs.
8. Slowly pour in the beaten eggs into the slightly cooled choux mixture.
9. Whisk vigorously until sticky and creamy.
10. Repeat Steps 9 and 10, until the texture is very sticky and when it drops, it holds its
form. When you lift up the batter with a spoon, it
should stick to it, but at the same time, the batter should readily drop. Leave a teeny
bit of egg wash.
11. Pipe 15 equal sized choux buns on a silicone baking sheet on a baking tray.
12. Dip your fingertip in remaining beaten eggs, and gently press down the tips of the profiteroles. Also carefully wipe some egg wash around them.
13. Bake in the middle of the oven for 15 minutes.
14. Turn the heat down to 180 C (Gas mark 3), and bake for another 30 – 35 minutes or until the profiteroles are golden brown.
15. Turn off the oven and take them out. Using a chopstick, prick a hole at the bottom of each of the profiterole.
16. Put them back invertedly in the oven to dry out.


Notes:

You can use the same recipe for eclairs.

Ingredients for crème pât:

  • 300 ml lactose-free milk
  • ½ vanilla bean or 1 tsp vanilla extract
  • 20 g buckwheat flour
  • 20 g potato starch
  • 3 large egg yolks
  • 12 pitted dates
  • 1 tsp stevia


Method:

http://www.joyofbaking.com/PastryCream.html

I substituted refined sugar with dates. The result of the filling will be light brown, but the taste will still be beautiful.

 


Straight from the heart

A date with raspberry brownies

Not only are these brownies grain & gluten-free, but they also contain no refined sugar – only that from the chocolate bar! The secret ingredient: DATES! They contain natural sugars and insoluble fiber, which help in the digestion process and the regulation of blood sugar levels as the sugar they provide is slowly absorbed into the body.

Grain & gluten-free raspberry brownies

Ingredients:

  • 185 g butter
  • 185 g 70% dark chocolate
  • 2 tsp baking powder (1:2 baking soda : cream of tartar)
  • 13 pitted dates
  • 3 eggs
  • 85 g almond flour
  • 40 g raw cacao powder
  • 1 tsp vanilla
  • 2 ½  tbsp cider vinegar
  • 200 g fresh raspberries


Method:

1. Preheat oven to 170 C (Between Gas mark 2 and 3)
2. Mix the eggs and the dates with a blender until the mixture turns creamy.
3. Soften the butter and the chocolate in a bain-marie. Whisk until smoothly blended.
Remove from heat to cool.
4. Shift the flour, the baking powder and the cacao powder.
5. Pour the cooled chocolate mixture into the egg mixture. Blend well.
6. Shift the flour mixture into the wet ingredients. Blend well.
7. Spread half the batter into a baking tin/pan.
8. Add the raspberries into the other half of the batter. Mix gently. Spread it on top
of the first layer.
9. Into the oven and bake for about 30 minutes or until done (do the toothpick test).

Notes: The salted caramel sauce is optional. I used this recipe https://www.bbcgoodfood.com/recipes/2760969/salted-caramel-sauce and substituted double cream with lactose-free cream, and brown sugar with palm sugar. (Tastes more like butter toffee sauce :))

 

 


Straight from the heart

Grain-free & lactose-free carrot muffins

I woke up this morning and felt like having some carrot muffins, so I just whipped up a recipe. They turned out to be surprisingly good. 🙂

Carrot muffins

carrot muffin

Servings: 9 small muffins (70 g each)

Ingredients:

  • 70 g softened butter
  • 125 g buckwheat flour
  • 1/4 tsp psyllium husk powder
  • 200 g shredded carrots
  • 12 pitted dates
  • 1 egg
  • 2 tsp cinammon powder
  • 1 tsp vanilla
  • 1 ½ tsp baking powder (1:2 baking soda : cream of tartar)
  • 2 tbsp cider vinegar
  • a bit of liquid like whey from kefir milk

Method:

1. Preheat oven to 170 C (Between Gas mark 2 and 3)
2. Mix the eggs and the dates with a blender until the mixture turns creamy.
3. Add the softened butter and whisk until the butter is fully blended.
4. Add the carrots, the vanilla extract and the vinegar and mix.
5. Whisk together the flour, the baking powder, the cinammon powder, and the psyllium husk powder.
6. Add # 4 to the carrot mixture and mix.
7. Add a bit of soya milk until the mixture reaches the right batter consistency – thick but not stiff.
8. Fill up ¾ of the muffin tins.
9. Bake for about 18 – 20 minutes. Use the toothpick method to check if they are done.

 Note:
You can double the portion of carrots if you want more carrots.
45 g per muffin tin.
Serve with creamed milk kefir with a bit of lemon zest. 

 


Straight from the heart

Homemade soda

A ginger bug is a lactic acid culture started from shredded raw ginger root and sugar (or honey) mixed together in dechlorinated water. When the ginger bug has matured to a slightly fizzy state, the strained liquid will contain lactobacillus which is used to ferment sugar in the beverage you add it to. The ratio is, generally, 250 ml of ginger bug to 1 liter of sweet beverage for a 250 ml flip top bottle.

Lemon & ginger soda

 

I mixed 50 ml of ginger bug to 200 ml of lemonade ( juice of half a lemon, water and honey). I placed the bottled mixture in a dark and warm area of my kitchen and allowed it to ferment for 3 days. The result is shown in this video. Of course, like any other carbonated drinks, you don’t want to shake before opening them!  I guess I just wanted to present the outcome in a more dramatic way! Haha… 😀

Inspired by Wellness Mama’s recipe, I added my own twist.

Ingredients:

  • 2 tbsp grated organic ginger (with skin)
  • 1 tbsp honey
  • 480 ml dechlorinated water

Method:
1. Add all the ingredients into a flip top mason jar and stir.
2. Add 1 tbsp grated ginger, 1 tbsp honey and 2 tbsp water each day for the next 5 days.
3. The culture is active when bubbles form around the top of the mixture, fizzes when stirred and smells a bit yeasty.

Notes:
Feed the culture with ginger, honey and water every now and then to keep it alive.
Replace the same amount of liquid with water every time you use some of the ginger bug. 

 

Root beer soda

root-beer

I’m now in the process of making a root beer. I’m inspired by Nourished Kitchen’s recipe, and I altered it a bit. Instead of adding sugar, I added honey. I also skipped a few ingredients, thinking it might not make a significant difference to the final taste.

Ingredients:

  • 50 g sassafras root bark
  • 50 g winter green leaf
  • 2 tablespoons sarsaparilla root
  • 1 stick licorice root
  • 1 tablespoon dandelion root
  • 1 tablespoon birch bark
  • 1 tablespoon wild cherry tree bark
  • 1 teaspoon juniper berries
  • 250 ml honey
  • 140 ml ginger bug

Method:
1. Boil 2 liters of water.
2. Add all ingredients except the honey and the ginger bug.
3. Turn down the heat and simmer for 20 – 30 minutes.
4. Let the mixture cool down and allow it to infuse overnight.
5. Strain through a fine mesh strainer to remove herbs and barks.
6. Add honey to the strained liquid, and stir until it is dissolved.
7. Add the ginger bug. Stir.
8. Pour the mixture into swing top glass bottles.
9. Store the bottles in a dark and warm place for 3- 4 days to allow secondary fermentation. (Mine was ready after 2 days)
10. Allow the beer to mature in the refrigerator for 2 days.

I can’t wait to taste this homemade root beer!!! I’ll post a vid when I open one of the bottles! 🙂

More information on the history and the benefits of drinking homemade root beer are described on Nourished Kitchen and The Healthy Home Economist websites.

Update: It worked just after 1 day of second fermentation! Now I just need to figure out how to make it into a soda rather than a champagne! 😁 I want to drink it all!

 

 

 

 


Straight from the heart

Gimme a “breake”!!!

You read it right! B – r – e – a – k – e. What is it, you ask? It’s a bread and a cake in one. 🙂 Hybrid bakes are trending. There are doughsants and cronuts. Why not breakes?! 🙂 I came up with this idea of baking a banana bread, which uses dates as sweetener.  Tadaaa!!! The result: One healthy banana bread disguised as a cake 😉

Dried dates contain dietary fiber, iron, calcium, potassium, and other vitamins and minerals that are good for the body. It really is a good substitute for sugar, isn’t it?

Banana breake

 


20160916_11202320160916_111954

Doesn’t the texture look like that of a bread?

 

Ingredients:

  • 3 egg whites, beaten
  • 5 egg yolks + egg whites
  • 4-5 dried dates, seedless
  • 100 g rice flour
  • 35 g rice protein powder
  • 3 ripe bananas, mashed
  • 1 tsp baking powder (2 cream of tartar: 1 baking soda)
  • 1 tbsp cider vinegar
  • 1 tbsp coconut oil
  • rice flour


Method:
1. Preheat oven at 160° C (# 2 in my oven), and grease a loaf or a cake tin generously with butter or coconut oil.
2. Dust the inner side with rice flour.
3. Separate 3 eggs – yolks in a bowl (A), egg whites in another bowl (B).
4. Crack 2 more eggs and add them into bowl A.
5. Remove the seeds of 4-5 dates and put them in bowl A.
6. Blitz until the dates are finely chopped.
7. Mix the flour, the rice protein powder, and the baking powder altogether, and add it into bowl A.
8. Blitz the mixture until creamy.
9. Add the cider vinegar, and blitz shortly.
10. Whipped the egg whites until stiff peaks are formed.
11. Fold in the egg whites into the batter quickly but gently.
12. Pour the batter into the tin.
13. Bake for about 60 minutes or until done.

 

Notes:
Not into bananas? Try it with lemons. This recipe could be used for basic lemon muffins as well.

Lemon breake
Ingredients:

  • 3 egg whites
  • 5 egg yolks + egg whites
  • 16 dried dates, seedless
  • 70 g rice flour
  • 30 g rice protein powder
  • 1 tsp psyllium husk powder
  • 2 tsp baking powder (2 cream of tartar: 1 baking soda) 
  • 1 tbsp coconut oil
  • 4 tbsp lemon juice
  • 4 tbsp liquid (soya drink, rice drink, etc.)
  • lemon zest (of 2 small lemons)

 

Lemon & ginger breake
Ingredients:

  • 3 egg whites
  • 5 egg yolks + egg whites
  • 16 dried dates, seedless
  • 70 g rice flour
  • 30 g rice protein powder
  • 1/2 tsp psyllium husk powder
  • 3 tsp baking powder (2 cream of tartar: 1 baking soda) 
  • 1 tbsp coconut oil
  • 4 tbsp lemon juice
  • 1 tbsp cider vinegar 
  • 6 tbsp liquid (soya drink, rice drink, etc.)
  • lemon zest (of 2 small lemons)
  • 1 tbsp grated ginger

Straight from the heart

Keto bread

Keto bread is a low carb bread used in the ketogenic diet. Ketogenic diet as a high-fat, adequate-protein, low-carbs diet that forces the body to burn fats rather than carbohydrates.

Although I am not into keto dieting, I gave this recipe a try to see what the bread tastes like. To my surprise I actually like it! Appearance-wise, it looks like an inflated soufflé, and the texture reminds me of mamon – a Filipino sponge cake. The texture is light and spongy, but at the same time firm, making it a hybrid between a cake and a bread. Although it could smell a bit eggy, it definitely doesn’t taste eggy.

The original recipe calls for whey protein, but I substituted it with hemp and/or rice protein power. I also added a bit of fiber. Here are my 2 versions:

My keto bread with hemp protein powder

20160820_144235There’s a tint of green, the reason I call it The Incredible Hulk Keto Bread. 😀

Keto
Look at the texture. It does look like that of a sandwich bread, doesn’t it???

My keto bread with rice protein powder

20160820_153205
It does look  like a collapsed soufflé. 😀

Why not cupcakes, too? A generous swirl of butter icing on top would make them into wonderful treats!

20160820_153240.jpg


Servings
: Small loaf

Ingredients:

  • 3 egg whites
  • 3 egg yolks
  • 1 egg
  • ½ tsp psyllium husk powder
  • 25 g protein powder
  • 2 tbsp water or rice drink, soya drink, etc.


Method:
1. Preheat oven at 160° C (# 2 in my oven), and grease a loaf tin generously with butter or coconut oil.
2. Separate 3 eggs – yolks in a bowl, egg whites in another bowl.
3. Add 1 egg, water, and the protein powder to the egg yolks.
4. Mix well. (I use a stick blender.)
5. Beat the egg whites until stiff.
6. Fold in the egg whites and combine all ingredients gently.
7. Bake for about 35 minutes.
8. Cool completely before taking out of the tin.
9. Slice and serve.

Notes:
I find it 
delicious served warm with butter and honey! Oops – bye-bye keto diet!!! 

Recipe for a big loaf:
5 egg yolks, 5 egg whites, 1 egg
50 g protein powder (rice)
3 tbsp water
1 ¼ tsp psyllium husk powder
a bit of cider vinegar*
½  tsp baking powder* (2:1 cream of tartar/baking soda

Same procedure, but bake for 35 minutes.
* Adding baking powder and a bit of vinegar prevents the bread from sinking in the middle!!

20160821_14030720160821_140242

Keto diet:

20160821_141020

 

 


Straight from the heart

Pizza with a twist

I know I’m a bit late for this, but better late than never, right? Pizza made from cauliflower is nothing new. However, I finally gave it a try today. The verdict: Y U M !!!! I want more!!!

Most of the recipes on the net call for cooking the cauliflower first and adding cheese in the pizza base. I want to retain as much nutrients in the cauliflower as possible, and I prefer to add the cheese on top, the reason I came up with my own recipe.

I added quinoa to give the base a touch of crunchiness. I also used a bit of psyllium husk powder, tapioca starch and rice flour to bind the elements together, and it actually did!

Although my simple recipe tastes good, and it has a slightly crunch to it (sides), the challenge lies in making the crust crispier. Stay tune for more pizza-riments!!! 😀

Cauliflower & quinoa-based pizza free of gluten

Cauliflower-based pizza

YUM

Ingredients for the base:

  • half cauliflower florets, finely chopped in a food processor
  • 1 tsp tapioca starch
  • 2 tsp rice flour
  • 2 tsp psyllium husk powder
  • 25 g quinoa, cooked
  • salt
  • 1 egg, beaten

Toppings:

  • sliced mushrooms
  • diced bacon
  • sliced tomatoes
  • fresh mozzarella cheese


Method:
1. Cook the quinoa and let it cool.
2. Meanwhile chop the cauliflower florets in a food processor.
3. Combine the quinoa and the finely chopped florets in a mixing bowl.
4. Add the beaten egg and salt. Mix with a spatula.
5. Sprinkle the rice flour, tapioca starch and the psyllium husk powder. Combine all ingredients withe a spatula or with your hands until the mixture comes together.
6. Take half a portion and place it on a baking parchment paper. Press and mould to a round pizza base. I recommend a thickness of about ¼”
7. Bake for 30 minutes at 200 C. (Gas mark 4)
8. Take the pizza base out of the oven and let it cool.
9. Prepare your desired toppings.
10. When the base it cool enough, add the toppings. Finish off with shredded mozzarella cheese on the top.
11. Bake for about 15-20 minutes or until the cheese has melted and is slightly brown.

Update: Take 3
Third time lucky, so they say! I got my crispier crust!!! I revised the ingredients for this crust:

  • half cauliflower florets, finely chopped in a food processor
  • 3 tsp tapioca starch
  • 100 g cashew nuts, finely chopped in a food processor
  • 25 g quinoa flakes
  • 2 tsp psyllium husk powder
  • pizza sauce
  • salt
  • 1 egg, beaten
  • olive oil

Brush a bit of olive oil on a silicon mat before shaping the base, and again (on the surface) before turning it onto the sizzling hot pizza stone. This will help seal the bottom. Below is the pre-baked crust with a nice golden brown color! I gave it 10 minutes under gas mark 7, and another 20 minutes under gas mark 4 or 200 C.

Baked crust

Baked pizza with a crispier crust. 

Cauliflower and cashew based


Update: Take 2
My second trial is a vegetarian one – just without the bacon. I also used a pizza sauce instead of fresh tomatoes. The result is a lot better! I baked the base on a pre-heated (Gas mark 7) pizza stone, and the crust has turned crispier and also drier. Just a few more adjustments, and I think I will get that crispy crust that I want. 
on pizza stome

 

Update: Take 3
Gluten-free pizza base:
1 egg
1 tbsp cider vinegar
125 g gluten-free flour (1 tbsp almond flour, 1 tbsp quinoa flour, rest rice flour)
1 tbsp potato or tapioca starch
1 ½ tsp baking powder (2:1 cream of tartar: bicarbonate soda)
salt
liquid

 


Straight from the heart

Mantou

Alas! After a number of trials and errors, I’ve finally discovered that gluten & lactose-free recipe for steamed buns that works! Most have turned out too crumbly.

This recipe was inspired by an existing one on the net. I revised it and came up with my version. What caught my attention was glutinous rice flour. Used with the right amount, it gives the bun a wonderful bounce and a bit of a bite to it. “QQ” as my family would call it in Fookien 🙂 Used it too much, and it could turn your buns into mochi balls!!! (This was the Number 1 reason I had to re-invent that recipe which requires 90 grams of glutinous rice flour apart from 260 g of different starches!)

Gluten and lactose-free steamed buns
MantouSome people roll and flatten them before folding in the middle. If you are a bit lazy like me, you can just leave them after cutting the dough into smaller pieces. The result will look rectangular just like the right side of the photo.

Mantous with pork fillingI like to use pork adobo as fillings for my mantou. The salty and lightly sour taste of the adobo balances the sweetness of the bun. Yes, Chinese steamed buns are sweet!

Mantou with porkThese buns are quite filling on their own, so I suggest that you make them relatively small.


Ingredients:

  • 35 g glutinous rice flour
  • 50 g potato starch flour
  • 50 g tapioca starch flour
  • 315 g refined rice flour
  • 250 ml rice drink or quinoa drink
  • 7 g active dry yeast
  • 1 1/4 tsp baking powder (2 parts cream of tartar : 1 part baking soda
  • 30 g butter)
  • a pinch of salt
  • 4 tsp stevia
  • 2 tsp sugar
  • 4 tsp coconut oil

Method:
1. Put all the dry ingredients together in a mixing bowl.
2. Put the butter in the rice or quinoa drink, and heat only until the butter melts.
3. Let it cool for a few minutes.
4. Add the liquid into the dry ingredients and mix until the dough comes together.
5. Drizzle 2 tsp of coconut oil on the table counter and lightly knead the dough.
6. Repeat Step 5.
7. Put the dough in a bowl, wrap it with a film and let it rest for about 1 ½ hours.
8. Prepare the steamer.
9. Take out the dough and roll it to a cylindrical shape.
10. Cut the dough according to the desired size and form individually.
11. When the water begins to boils, steam the buns in batches, for about 13 minutes.

Notes:
Resting time allows the starches to fully hydrate, as many gluten-free flours take more time to absorb the liquid than regular flour. Next time, I’ll add about 50 ml more liquid to see if it will help soften the texture. 

Most gluten-free flour don’t include glutinous rice flour. Perhaps it’s a good idea to incorporate this in my GF bread.

For my homemade GF flour I use 70% flour 30% starches ratio. 35 g of glutinous rice flour was just a lucky guess 🙂 

This recipe makes 17 small buns.

My thoughts: Next time, I’ll add about 50 ml more liquid to see if it will help to soften the texture even more. Usually, gluten releases water which is absorbed by the starch. Without gluten, the ratio of liquid to flour needs to increase. Also why add baking powder and yeast? Starch provides food for the yeast to produce C02 during fermentation. However, I can’t see the role of baking powder. 

 


Straight from the heart

Ice ice,  baby!

Who doesn’t love ice cream specially if it’s relatively healthy?!!! Luckily, I’ve found a couple of ways to make delicious ice cream that is suitable for gluten and lactose intolerant people like me. I recently made two different flavours of ice cream, using slightly different ingredients. Below are the recipes, which by the way, are also dairy-free!

Banana and avocado ice cream

Banana and avocado ice cream

Ingredients:

  • 360 g diced coconut
  • 360 ml water
  • 1/2 avocado
  • 260 g or 2 ripe bananas
  • Vanilla extract

Method

  1. Slice the bananas, scoop out the avocado and freeze overnight.
  2. Put a bowl in the freezer to chill before you start making your ice cream.
  3. Make the coconut milk. Put the diced cococnut and the water in a blender and blitz together.
  4. Using a milk bag, squeeze out the coconut milk in a bowl.
  5.  Clean the blender and put the frozen banana slices and avocado in it. Add the cococnut milk and a couple teaspoons of vanilla extract. Blitz together until creamy.
  6. Pour the mixture into the chilled bowl.
  7. Place it in the freezer for about 30 minutes.
  8. Take out the bowl and stir the mixture vigorously for about 15 minutes.
  9. Return the bowl to the freezer for about 45 minutes.
  10. Repeat steps 8 & 9 until the mixture is firmly frozen.


Note
:
When the mixture is starting to firm up, use a spatula instead of a whisk.
If you want more sweetness, add more honey, sugar or stevia.
To make the color more appealing, you can add a few drops of yellow or green food colour 🙂

 

Blueberry ice cream

20160703_115804

Quenelle of blueberry ice cream

Ingredients:

  • 400 g coconut milk
  • 400 g silken tofu
  • 350 g fresh blueberries
  • 4 tsp stevia sweetener
  • Vanilla extract


Method:

  1. Chill a bowl in the freezer.
  2. Put all the ingredients in a blender and purée.
  3. Pour the mixture into the chilled bowl.
  4. Place it in the freezer for about 30 minutes.
  5. Take out the bowl and stir the mixture vigorously for about 15 minutes.
  6. Return the bowl to the freezer for about 45 minutes.
  7. Repeat steps 5 & 6 until the mixture is firmly frozen.


Note
:
When the mixture is starting to firm up, use a spatula instead of a whisk.
If you want more sweetness, add more honey, sugar or stevia.
To enhance the purple color, you can add a few drops of red food colour 🙂


Room for improvement
On the overall I think using the ziplock method is more convenient than repeatedly manually whisking vigorously for 3 to 4 times within a period of about 6 hours! Of course, needless to say, even if I don’t own a churner, I think using an ice cream machine is the easiest of all the three methods.

I must admit that the texture of the ice cream is still a bit icy. I can assure you that I’ll continue to play with flavours and methods, until I get that silky smooth texture that I love in an ice cream. There’s a whole science to making rich and delicious ice cream. In the meantime, just enjoy the taste! 🙂


%d bloggers like this: