Mango ice cream

My Vietnamese coffee ice cream didn’t turn out so well. I guess a ice cream maker is much needed. So I decided to make mango ice cream in my first run with the ice cream maker. So much better. Best 30 dollars I’ve spent!

Here’s the recipe:

1 ripe mango, medium to large
2 eggs
1 cup sugar
1 tsp. vanilla
2 cups cream
1 to 2 cups milk

The rest of the recipe is here.

I added a hint of lime juice and mango chunks. Also instead of milk, I used coconut milk.

Btw, the ice cream maker I got is a Hamilton Beach and I got it from Walmart.

The Wrestler was on TV today–it was my first time watching. I missed the beginning but this movie was quite a ride!

Friday Night Fondue Party

Tags

appetizers, chocolate fondue, desserts, drink, Fondue, Friday night, recipes, sangria blanco, strawberry salad

Last night I threw a get together. I wanted to serve some chocolate fondue and it turned out really good. My slow cooker definitely came to the rescue for my wallet. Otherwise I’d spend 60 dollars for a fondue pot.

See my failed attempt in making a fruit (and marshmallow) towers.

Here’s a simple recipe for crock pot chocolate fondue:

–1 1/2 cups chocolate chips (semi-sweet, dark, milk, or white. Your choice.)
–1/2 cup heavy cream
–1 tsp vanilla

(source)

Note: I threw in some marshmallows in the crock pot to make it creamier. Put the slow cooker on low and stir occasionally.

Most popular combo was chocolate and applies.

Other things I made for the get together:

Strawberry feta cheese salad:

- your choice of greens

- strawberries

- feta cheese

- sliced red onions

- red wine vinegrette

Note: My friends thought the red onions made the salad

Here’s the final thing I made:

Sangria blanco

It’s a recipe I picked up back in 2009. My friends and I went to this one winery in Santa Barbara called Sunstone and they were giving out this recipe. Kept it for a long time and got to make it for the first time!

The recipe is found in an older post from here but otherwise here’s the recipe:

Ingredients:
- 1 pint of strawberries, hulled and halved lengthwise
- 2 oranges, sliced into 1/4 inch thick rings
- 2 lemons, sliced into 1/4 inch thick rings
- 1 package of frozen peach slices
- 1 package frozen mango slices
- 3 bottles of Sunstone 2005 central coast Chardonnay
- 1 liter of sparkling water
- ice

Place all fruit in a large pitcher or bowl, add wine and allow it to sit at room temperature 4 to 24 hours. When ready to serve, add sparkling water and ice. Serve in a bowl with a ladle.

Note: Waiting longer is better.

Anyways other people brought their own dishes so there was definitely more food than just salad and fruit. But from the looks of it, I think the fondue and the salad are going be staples for my future get-togethers.

Black Sesame Ice Cream

I got the recipe from here:
Recipe

- 60g black sesame paste
- 180ml milk
- 2 egg yolks
- 70g + 2 tbsp sugar (measure separately)
- 120ml whipping cream
- 1 tbsp ground black sesame seeds

1. In a large bowl, whisk together 2 tbsp of sugar with the black sesame paste until smooth.

2. In a separate large bowl, whisk together 70g sugar and the egg yolks until pale yellow.

3. Heat the milk in a small saucepan until just about to boil.

4. Mix the yolks and the milk, adding the milk in small portions (so you don’t end up with scrambled eggs!)

5. Pour the mixture (the custard) back into the pan. Heat the mixture over low heat, stirring constantly until the mixture thickens – it should coat the back of a wooden spoon.

6. Strain the custard. Mix the custard with the black sesame mixture, adding the custard in small portions (or the mixture will separate).

7. Place the bowl over an ice bath to cool, stirring occasionally. Chill the mixture until thoroughly cold.

8. Mix the cream and ground sesame seeds into the cold ice cream mixture.
9. Churn the ice cream in an ice-cream maker, for around 20 minutes

I have to say, the texture of the sesame ice cream is a lot thicker than the mango ice cream. It was definitely the eggs that made this ice cream thicker.

I’m thinking for my next flavor I’d like to try to make mint and cookies–mmm…

Day 313

July 19th, 2010

Got some dried mango and with chilli today–something to eat on the way home.

Day 248

Happiness is buying the last box of Trader Joe’s mango and sticky rice. I’d like to try to make this too.

This is a picture of my new neighborhood–just turned in the deposit check today.

How to make Sunstone’s Sangria Blanco

I got this one from the Sunstone vinery:

Serves 8

Ingredients:
- 1 pint of strawberries, hulled and halved lengthwise
- 2 oranges, sliced into 1/4 inch thick rings
- 2 lemons, sliced into 1/4 inch thick rings
- 1 package of frozen peach slices
- 1 package frozen mango slices
- 3 bottles of Sunstone 2005 central coast Chardonnay
- 1 liter of sparkling water
- ice

Place all fruit in a large pitcher or bowl, add wine and allow it to sit at room temperature 4 to 24 hours. When ready to serve, add sparkling water and ice. Serve in a bowl with a ladle.

Enjoy!

I hope one of my friends posted a picture of the finished product (from the winery). I didn’t make this myself –yet.

Food Destination: Brazil Cafe — Berkeley, Ca

My friend came back from the Bay Area over the weekend to meet up with some friends and he was talking about his favorite place in Bay Area is Brazil Cafe and they way he described it was “it literally is just a shack and parking lot”. I googled it and found this blog from eatingtheworld.wordpress.com–and that tri-tip sandwich looks humongous! Also my friend told me that they have coupons for free mango smoothies.

I’ve never been to the Bay Area–I’ve only passed on couple road trips in the past. Other than places I’ve been in Norcal, I’ve been only to San Jose and Sacramento just as a stopping place so no memorable food places yet.

Anyways I’d love to go check it out myself!

Location:
Brazil Cafe
2161 University Ave
Berkeley, CA 94704-1030
(510) 845-8011