Yoghurt + Condensed Milk + Cream + Grapefruit = Grapefruit Yoghurt Ice Cream

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INTRODUCTION

I seldom followed recipe closely. But this time, I followed exactly this simple recipe with the slightest modifications.

Too bad, I can’t trace the recipe source link address but I knew it is definitely from http://www.coombemill.com. I have joined one of the events in #recipeoftheweek in August 2013 and I remembered I get the recipe from one of the linking blogs there. Immediately, when I spotted the recipe, I use One Note to cut and send it to my notes and this is the original recipe that is in my notes. I have to apologize to Coombermill for not able to directly linked the recipe to their website. (Subsequent to issuing of this post, I have managed to find the link:http://www.coombemill.com/blog/post/2013/08/19/Fig-and-Banana-Cake.aspx)

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As you can see from the above screen clippings, the ingredients are not many and steps are simple and that were the reasons that attract my attention. As said in my previous posts, I bought many grapefruits last week and I have used it to make Grapefruit Chiffon Cake and Grapefruit Cognac Pound Cake. Since I have some left over grapefruits, I thought Grapefruit ice creams will definitely not a bad idea. However, you can just substitute with other fruits like figs, pears (as above) or oranges or other soft fruits of your choice.

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Besides simple ingredients and simple steps, what amazed me is the relatively small amount of creams used and  instead it was mostly substituted by yoghurt and condensed milk. Based on these ingredients, I would think that this ice-cream is relatively healthier than the others whereby it was packed with double creams. It utilized only 200 ml of heavy cream and the final ice cream is about 800 g therefore representing about 25% of the total volume.



WHAT IS REQUIRED

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  • 200 ml of double cream and fresh cream for whipping

  • 200 ml of natural yoghurt

  • 1 tin (about 385 g) of condensed milk or sweeten beverage creamer.

  • 300 g of grapefruit flesh. (The grapefruit flesh can be substituted with orange flesh if you desired)

Note that you have to ensure only the flesh are free of any white dividing tissues between the grapefruit globes and white sponge liked tissues near the skin. Only flesh shall be used. Otherwise, your ice cream will be very bitter.

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STEPS OF PREPARATION

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  • In a big mixing bowl, put yoghurt, condensed milk and heavy cream. Beat until well combine and smooth.

  • Add in grapefruit flesh and continue to “beat” using slowest speed until well combined. “Beat” here is just a simple mixing action. It is good to use the mixer to do this mixing because it will help you “separate” the grapefruit fleshes. In addition, if your grapefruit have the white dividing tissues, it may stuck to the egg beater and you can easily pick it up.

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  • Transfer to a plastic container and freeze overnight in the freezer. (Note: Possibly because of the hot weather in Singapore, I can’t follow the original recipe of freezing 3 –4 hours. I have to freeze overnight before it can be hardened).

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CONCLUSION

This recipe is definitely my choice of making future ice creams. I will try with other fruits and colour combination. What comes into my mind now will be kiwi fruit, durian, strawberries, custard apples or even papayas..If I do not want the plain yoghurt, I can used some ready made yoghurt such as mango yoghurt with mango flesh!  For me, I believed it is definitely a healthier choice.

Hope you like it and take a move to make a simple healthier ice cream for your family this weekend! Have a nice day and cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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I am also submitting this to #recipeoftheweek and CoombieMill and Welcome to all My Bloggy Friends

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

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Presumably if you need a cake to celebrate with someone close to you and an 8” cake is too big for you;

Presumably if you have no time and ingredients to bake at home and you don’t want a cake that will cost you a bomb;

Presumably again, if you are new to baking and not confident of making one your self;

but you know very clearly that you just want a small celebration cake that it easy to prepare, economical, elegant; and

most important of all, some piece of work that will explicitly express your thoughts and loves;

Why not consider the recipe below?

 

WHY THIS CAKE

My wife asked me to bake a cake for my nephew who is coming for dinner in the evening. I tried to think of a cake to bake but my mind was blank, I just lack inspiration and I do not have some of the ingredients at home. In view of such a short notice, I have decided not to bake a cake but to “source” outside. But the cakes that were sold were all rather big sizes, catering for may be about 10-12 persons and I just don’t think that it is the right cake.

In addition, as it is Mother’s Day in Singapore, most of the bakery shops, restaurants were selling cakes specially made for Mother’s Day… I am rather picky and never want to compromise my own ideas, I stopped by Starbucks, look at the “cake windows” and ponder for quite a while.. Lastly, I bought some muffins and decide to do my own decorations.

 

WHAT IS NEEDED?

I usually prepare something based on what I have on hand. The same applies to this recipe. What I used this time were:

  1. One unit of  condense milk (creamer for my coffee);
  2. Two units of  ice cream (unfinished chocolate ice cream the freezer);
  3. Some chocolates (unfinished Ferrero Rocher chocolates);
  4. One unit of cream cheese spread (type of spread for white toast during breakfast);
  5. Any types of muffin (I just simply pick the plain muffin from Starbucks, actually, anything will do)

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Depending on the number of cakes you want to make, use you best judgments to estimate the number of units required. A rough guideline of the ratios are indicated above.

 

HOW TO DO?

It is extremely simple, if you have a electric mix, beat the cream cheese and condense milk until well mixed. Add in the ice cream, beat again until well mixed and the creamy topping is ready.  If you are lazy to get ready the electric mixer and cleaning it after usage, just take a bowl, beat it using the manual egg beater. The entire process is very fast (especially if your cream cheese is at room temperature) and take may be less than 10 minutes to complete this.

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Use something to grind/cut/break your Ferrero Rocher chocolates until small chunks and set aside. There are many alternatives like chopped nuts, shelved chocolates, cocoa powder ……

Pour the toppings on to the muffin, let it drip until your desired pattern. Sprinkle the ground Ferrero Roche on top. Add in dried fruits or nuts or chocolate toppings etc. and a lovely nice little celebration cake is ready.

 

CONCLUSION

The above recipe is just for reference and I encourage readers to think out of the box and prepare one based on what you have readily on hand, what you like and you perceived to be beautiful. Role of cheese here is to give you a cheesy taste; ice cream have the role of making it creamy and if keep in fridge will hold the shape and condense milk will help to sweeten your toppings.

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Happy reading.