We are running a bit late with this year’s calendar but as the saying goes, better late than never…
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All 12 months in a single bite![ normal ] [ widescreen ] |
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Kitchen’s Closed
Once in a while, we just want to kick back and eat out instead of cooking ourselves. Which is just what we did for the past couple of months and to prove it, we invite you to come take a peek at where we’ve been running to when the Kitchen’s Closed.
Banana Gelato
Makes: About 1 quart (enough for 8-10 servings)
Ingredients
- 2 large ripe bananas (chopped)
- 2 cups full cream milk
- ¼ cup sugar
- 1 tsp vanilla essence
- ¼ tsp salt
- 4 egg yolks
Method
- Heat milk and banana in sauce pan for about 10 minutes over low heat. The mixture might bubble a bit at the edges but avoid boiling.
- Remove from heat and process in a food processor until mixture turns smooth. Set aside.
- Whisk egg yolks and sugar until smooth.
- Whisk 1/3 of banana milk mixture into egg mixture and whisk until even.
Ipoh White Coffee Gelato
Makes: About 1 quart (enough for 8 servings)
Ingredients
- 5 tbsp Ipoh White Coffee (ground)
- 3 cups full cream milk
- ½ cup sugar
- 4 egg yolks
Method
- Heat milk in saucepan on low heat until it bubbles at the edges but not boiling. Remove from heat.
- Steep coffee grounds in milk for about 3 - 4 minutes, depending on your preference of coffee strength. Pour through a strainer to remove coffee grounds.
- Whisk egg yolks and sugar until smooth.
- Whisk 1/3 of coffee brew to the egg mixture and whisk until even.