Monday, January 30, 2012

30 Jan 12 (Mon) - Rockmelon (Cantaloupe) Ice Cream

Since the last attempt at the Cranberry with Blueberry Jam Ice Cream, I have been wanting to try this Rockmelon Ice Cream. So went to Tanjong Pagar Market to get a pack of four slices of rockmelon for $2. The sweet smell of the rockmelon was strong that I could almost imagine how wonderful the ice cream would taste like.

Blitzed the four slices of rockmelon using the food processor and came out to be roughly about a cup. Then mixed slightly more than half a cup of the rockmelon pulp with whipping cream, icing sugar and some white sugar together and whisked it for a few minutes before putting the mixture into the freezer.

Took the mixture out every half an hour to churn and did it for about three times before leaving it in the freezer to freeze overnight.

From this...
... to this.

1/2 tbsp white sugar
80g icing sugar
100ml rockmelon pulp
200ml whipping cream

1.  Blitz the rockmelon using a food processor
2.  Add icing sugar, white sugar and whipping cream to the pulp
3.  Whisk the mixture till they are well combined
4.  Pour the mixture into a container of your choice and put into the freezer
5.  Take out after half hour to churn using a spoon and repeat this step for another 3 times
6.  Leave the mixture in the freezer overnight for it to firm

---------------- Edited on 31 Jan 2012 ----------------

Took the ice cream out in the morning and it was in a pretty shade of pastel orange. Used the ice cream scoop I bought from IKEA to scooped some out to take photo as well as to taste. The texture was a bit icy, like the strawberry ice cream I made the very first time. Maybe because I didn't churn enough or I should have drained away some of the rockmelon juice before mixing the pulp with the rest of the ingredients to whisk.

Scooped a small cup to bring to office for S to try and the feedback from her was that it was good overall. Could taste the rockmelon and sweetness was right. However, another colleague, KH, found that it was a bit too sweet. Oh well... Now I'm thinking what dessert to make next. Perhaps rockmelon konnyaku jelly?

Sunday, January 1, 2012

1 Jan 12 (Sun - New Year's Day) - Pink Cupcakes with Chocolate Chips and Pink Cupcakes with Blackcurrent

Have not been baking for quite a while and the hands felt itchy. So borrowed the baking stuff from BIL's sis yesterday to do baking today. However, sis was hogging the kitchen since morning to cook lunch and green bean soup so I could only start about 10+am. As I had done this recipe for many times so I managed to finish all the preparation in a very short time and started the baking at 11am. This time round the cupcakes turned out quite good with very little cracks at the top.

Pink Cupcakes with Chocolate Chips and
Pink Cupcakes with Blackcurrent
Pink Cupcakes with Chocolate Chips and
Pink Cupcakes with Blackcurrent - Close-up

Ingredients (Makes 6):
50g butter - soften
50g castor sugar
50g self-rising flour
1/3 tsp vanilla extract
15ml milk
1 egg
a few drops of red food coloring
some chocolate buttons
some blackcurrent jam

1.  Pre-heat oven to 160 degree celcius
2.  Line 6 silicon muffin cases with cupcake cases
3.  Place the butter, sugar, flour, vanilla extract, egg and milk in a large bowl
4.  Beat with an electric mixer for 2 mins till smooth
5.  Stir in the red food coloring
6.  Arrange the cake batter, chocolate buttons and blackcurrent jam into the cupcake cases
7.  Bake for 20mins until cupcakes risen and firm to touch
8.  Transfer to a wire rack and allow to cool