Have not done any experimental cooking for a long while. Found a pack of brown sugar peanuts, which I bought from Okinawa last December, and a pack of fine brown sugar in the pantry. So decided to try my hands on making brown sugar (peanut) ice cream which I had tasted in Okinawa.
Looked through the ice cream recipes that I have and came up with my own version. I had very high expectations of how it would turn out, unfortunate, it was not what I had in mind. The taste was great, texture was smooth but it was too soft. Remembered that I had searched the Internet about this issue before and I think it was due to the sugar level. I could have added a tad too much sugar to the ice cream mixture that caused the freezing point to be lower and hence the inability to freeze properly.
Oh well... guess I had to settle for brown sugar peanut milkshake instead. Nevertheless, I won't give up on this recipe just yet. Will fine-tune it and try again.
Ingredients:
200ml whipping cream
100ml milk
150g brown sugar peanuts
50g fine brown sugar
1 tsp condense milk
Method:
1. Pulse brown sugar peanuts in food processor into smaller bits
2. Add milk to the processed brown sugar peanuts and set aside
3. Whisk whipping cream till soft peak
4. Add brown sugar peanuts mixture, fine brown sugar and condense milk to the whipping cream
5. Mix till well combined
6. Pour mixture into a container of your choice and put into the freezer
7. Remove from freezer after 2 hours to churn* with a fork
8. Repeat step (7) for 3-4 times before freezing it overnight
* Try to churn the mixture in a whisking manner to try to incorporate as much air into the mixture as possible
8. Repeat step (7) for 3-4 times before freezing it overnight
* Try to churn the mixture in a whisking manner to try to incorporate as much air into the mixture as possible
