ES KRIM JADUL ALA MAMANG GEROBAKAN || Tanpa SP dan Whipped Cream‼️
Resep
Old School Cart Style Ice Cream, No Emulsifier or Whipped Cream
Bahan
Bahan :
Cara Membuat
- Pisahkan 2 butir kuning telur dari putihnya.
- Kocok lepas kuning telurnya cukup menggunakan sendok, lalu sisihkan.
- Siapkan larutan 1/2 sdm tepung maizena dengan 2 sdm air.
- Untuk rasa vanila, campurkan 2 sdm gula pasir, 1/4 sdt garam, dan 70 gr kental manis di dalam panci.
- Tambahkan 200 ml santan instan.
- Tambahkan 300 ml air lalu aduk rata.
- Nyalakan api kecil dan masak sambil terus diaduk supaya santannya tidak pecah.
- Setelah adonan terasa hangat kuku, ambil 3 sdm adonan dan campurkan ke dalam kocokan kuning telur.
- Aduk rata, lalu tuang kembali ke adonan santan sambil terus diaduk.
- Tetap masak dengan api kecil sambil diaduk sampai adonan terasa sedikit mengental.
- Masukkan larutan maizena sambil diaduk sampai adonan mengental halus dan hampir mendidih; jangan sampai mendidih.
- Angkat dari kompor lalu tuang ke bowl yang lebar.
- Tambahkan 1 sdt vanila ekstrak lalu aduk rata.
- Biarkan sampai hangat atau tidak panas lagi.
- Untuk rasa coklat, ulangi cara yang sama tapi gunakan 80 gr kental manis coklat.
- Masak dengan api kecil sambil diaduk sampai adonan mulai hangat.
- Setelah hangat, kecilkan api lalu masukkan 2 sdm coklat bubuk sambil diayak, dan aduk sampai rata.
- Setelah hangat kuku, ambil 3 sdm adonan santan dan campurkan ke kuning telur, lalu aduk rata.
- Tuang kembali ke adonan santan, besarkan sedikit apinya, lalu masak sambil diaduk sampai mulai mengental.
- Tuang larutan maizena sambil diaduk sampai adonan mengental halus dan hampir mendidih, lalu matikan api.
- Masukkan 1 sdt vanila ekstrak, aduk rata, lalu tuang ke bowl yang lebar.
- Tunggu sampai tidak panas lagi, lalu simpan di freezer selama 4 jam.
- Setelah 4 jam, keluarkan dan kerok adonan menggunakan garpu.
- Mixer dengan speed rendah kurang lebih 2 menit supaya tekstur es krimnya lebih halus.
- Kalau ingin lebih halus lagi, bekukan kembali 2 sampai 3 jam lalu mixer sekali lagi.
- Tuang ke dalam kotak, ratakan, lalu tutup rapat.
- Bekukan di dalam freezer minimal 12 jam.
- Sajikan dengan topping kental manis coklat dan taburan kacang tanah cincang kasar.
Ingredients
Ingredients :
Steps
- Separate 2 egg yolks from the whites.
- Beat the yolks lightly with a spoon, then set them aside.
- Mix 1/2 tbsp cornstarch with 2 tbsp water and set the slurry aside.
- For the vanilla flavour, combine 2 tbsp sugar, 1/4 tsp salt and 70 g condensed milk in a saucepan.
- Add 200 ml instant coconut milk.
- Add 300 ml water and stir well.
- Turn the heat to low and cook while stirring constantly so the coconut milk does not split.
- Once the mixture feels lukewarm, take 3 tbsp of it and stir it into the beaten yolks.
- Mix well, then pour it back into the coconut mixture while stirring.
- Keep cooking over low heat, stirring, until the mixture thickens slightly.
- Add the cornstarch slurry while stirring until it thickens smoothly and is almost boiling; do not let it boil.
- Take it off the heat and pour it into a wide bowl.
- Add 1 tsp vanilla extract and stir it through.
- Leave it until it is warm rather than hot.
- For the chocolate flavour, repeat the same steps but use 80 g chocolate condensed milk.
- Cook over low heat, stirring, until the mixture starts to warm up.
- Once warm, lower the heat and sift in 2 tbsp cocoa powder, stirring until fully combined.
- Once it is lukewarm, take 3 tbsp of the coconut mixture and stir it into the yolks.
- Pour it back into the coconut mixture, raise the heat slightly, then cook while stirring until it starts to thicken.
- Add the cornstarch slurry while stirring until it thickens smoothly and is almost boiling, then turn off the heat.
- Add 1 tsp vanilla extract, stir it through, then pour into a wide bowl.
- Wait until it is no longer hot, then freeze for 4 hours.
- After 4 hours, take it out and scrape it up with a fork.
- Beat on low speed for about 2 minutes so the ice cream comes out smoother.
- For an even smoother texture, freeze again for 2 to 3 hours and beat it once more.
- Pour it into a tub, level the surface, then seal it tightly.
- Freeze for at least 12 hours.
- Serve topped with chocolate condensed milk and a scattering of roughly chopped peanuts.
Cook Mode
ES KRIM JADUL ALA MAMANG GEROBAKAN || Tanpa SP dan Whipped Cream‼️
Old School Cart Style Ice Cream, No Emulsifier or Whipped Cream
ES KRIM JADUL ALA MAMANG GEROBAKAN || Tanpa SP dan Whipped Cream‼️
ES KRIM JADUL ALA MAMANG GEROBAKAN || Tanpa SP dan Whipped Cream‼️
Bahan
Bahan :
Cara Membuat
- Pisahkan 2 butir kuning telur dari putihnya.
- Kocok lepas kuning telurnya cukup menggunakan sendok, lalu sisihkan.
- Siapkan larutan 1/2 sdm tepung maizena dengan 2 sdm air.
- Untuk rasa vanila, campurkan 2 sdm gula pasir, 1/4 sdt garam, dan 70 gr kental manis di dalam panci.
- Tambahkan 200 ml santan instan.
- Tambahkan 300 ml air lalu aduk rata.
- Nyalakan api kecil dan masak sambil terus diaduk supaya santannya tidak pecah.
- Setelah adonan terasa hangat kuku, ambil 3 sdm adonan dan campurkan ke dalam kocokan kuning telur.
- Aduk rata, lalu tuang kembali ke adonan santan sambil terus diaduk.
- Tetap masak dengan api kecil sambil diaduk sampai adonan terasa sedikit mengental.
- Masukkan larutan maizena sambil diaduk sampai adonan mengental halus dan hampir mendidih; jangan sampai mendidih.
- Angkat dari kompor lalu tuang ke bowl yang lebar.
- Tambahkan 1 sdt vanila ekstrak lalu aduk rata.
- Biarkan sampai hangat atau tidak panas lagi.
- Untuk rasa coklat, ulangi cara yang sama tapi gunakan 80 gr kental manis coklat.
- Masak dengan api kecil sambil diaduk sampai adonan mulai hangat.
- Setelah hangat, kecilkan api lalu masukkan 2 sdm coklat bubuk sambil diayak, dan aduk sampai rata.
- Setelah hangat kuku, ambil 3 sdm adonan santan dan campurkan ke kuning telur, lalu aduk rata.
- Tuang kembali ke adonan santan, besarkan sedikit apinya, lalu masak sambil diaduk sampai mulai mengental.
- Tuang larutan maizena sambil diaduk sampai adonan mengental halus dan hampir mendidih, lalu matikan api.
- Masukkan 1 sdt vanila ekstrak, aduk rata, lalu tuang ke bowl yang lebar.
- Tunggu sampai tidak panas lagi, lalu simpan di freezer selama 4 jam.
- Setelah 4 jam, keluarkan dan kerok adonan menggunakan garpu.
- Mixer dengan speed rendah kurang lebih 2 menit supaya tekstur es krimnya lebih halus.
- Kalau ingin lebih halus lagi, bekukan kembali 2 sampai 3 jam lalu mixer sekali lagi.
- Tuang ke dalam kotak, ratakan, lalu tutup rapat.
- Bekukan di dalam freezer minimal 12 jam.
- Sajikan dengan topping kental manis coklat dan taburan kacang tanah cincang kasar.
Ingredients
Ingredients :
Steps
- Separate 2 egg yolks from the whites.
- Beat the yolks lightly with a spoon, then set them aside.
- Mix 1/2 tbsp cornstarch with 2 tbsp water and set the slurry aside.
- For the vanilla flavour, combine 2 tbsp sugar, 1/4 tsp salt and 70 g condensed milk in a saucepan.
- Add 200 ml instant coconut milk.
- Add 300 ml water and stir well.
- Turn the heat to low and cook while stirring constantly so the coconut milk does not split.
- Once the mixture feels lukewarm, take 3 tbsp of it and stir it into the beaten yolks.
- Mix well, then pour it back into the coconut mixture while stirring.
- Keep cooking over low heat, stirring, until the mixture thickens slightly.
- Add the cornstarch slurry while stirring until it thickens smoothly and is almost boiling; do not let it boil.
- Take it off the heat and pour it into a wide bowl.
- Add 1 tsp vanilla extract and stir it through.
- Leave it until it is warm rather than hot.
- For the chocolate flavour, repeat the same steps but use 80 g chocolate condensed milk.
- Cook over low heat, stirring, until the mixture starts to warm up.
- Once warm, lower the heat and sift in 2 tbsp cocoa powder, stirring until fully combined.
- Once it is lukewarm, take 3 tbsp of the coconut mixture and stir it into the yolks.
- Pour it back into the coconut mixture, raise the heat slightly, then cook while stirring until it starts to thicken.
- Add the cornstarch slurry while stirring until it thickens smoothly and is almost boiling, then turn off the heat.
- Add 1 tsp vanilla extract, stir it through, then pour into a wide bowl.
- Wait until it is no longer hot, then freeze for 4 hours.
- After 4 hours, take it out and scrape it up with a fork.
- Beat on low speed for about 2 minutes so the ice cream comes out smoother.
- For an even smoother texture, freeze again for 2 to 3 hours and beat it once more.
- Pour it into a tub, level the surface, then seal it tightly.
- Freeze for at least 12 hours.
- Serve topped with chocolate condensed milk and a scattering of roughly chopped peanuts.
Cook Notes
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