Let’s Cool Down Eating Ice Cream!

Is the Weather Hot Today?

Ice Cream 1During hot weather, for example in summer, ice cream and frozen dessert are the most appropriate meals for us. We can easily make good tasty ice cream at home. There are some tips and tricks to equip you on how to produce a good ice cream flavour. Let us have a look at these hints today so that nothing goes wrong when you make your own ice cream at home.

Ice Cream Making Tips and Tricks

Here are several tips and hints to assist you produce a good taste of frozen dessert:
• Ensure the percentage of air is about 20 to 50 percents to create the exact fluffiness and easiness of scooping the ice cream. The way to measure it is by determining the weight. 25 percents of air roughly weigh 17 ounces..Hard Ice Cream Machine
• Read the directions carefully on how to operate an ice cream machine or appliances
• The smoothness of ice cream texture is determined by how fast the ice cream freezes.
• Do not allow the ice cream to melt or re-freeze as it will result in a horrible mess of ice cream.
• Store ice cream in between -5 to 0° F.
• In order to produce a smooth texture, mix the churn-frozen ice cream the day before you freeze it.
• Do not fill the ice cream machine with more than two-third full to allow some room for expansion.
• If we put too much salt in the ice-packing mixture or overfill the inner container with ice cream mixture or churn too rapidly, the outcome of the texture can be granular.
• Do not add too much sugar or else the ice will not freeze as it should.
• The speed of the ice cream mixture freezing depends largely on the proportion of sugar or other sweetener.
• To avoid the formation of large ice crystals and to enhance the flavours, melted marshmallows, whipped cream or evaporated milk, gelatine, beaten eggs, rennet tablet or any other ingredients can be used.
• Evaporated milk has 3 times as much in volume when it is whipped while heavy cream has two times as much. You can substitute 1 cup of heavy whipped cream by 2/3 cup of whipped evaporated milk..Ice Cream 2
• In order to avoid ice crystals, we can add 1 packet of unflavoured gelatine for every 6 cups of ice cream mixture. Allow gelatine to become soft in ¼ cup of the mixture and heat it delicately until it is melted. Then add them to the remaining mixture and continue
• Once the ice cream making process completes, put it in the freezer for four hours before it is ready to be consumed. This will allow the flavour and the texture of the ice cream to develop nicely.

Takoyaki Balls Easy to Make

Ingredients:Ellane Wooden Takoyaki Baker
• 200 g chopped cooked octopus
• 30 g tenkasu (rice crisps or tempura batter)
• 10 g beni shoga (red pickled ginger)
• Chopped green onion
• Cooking oil

• 200 g flour
• 450 cc water
• 15 g bonito stock (fish instant powder)
• 2 eggs
• 1 kombu (kelp or brown seaweed)

• Takoyaki sauce
• Mayonnaise
• Aonori (seaweed flakes)
• Katsuobushi (bonito flakes or silvery shiny fish skin that is filleted, dried and smoked)

1. Firstly, make the batter by mixing flour, bonito stock, kombu and eggs in a bowl. How To Make Takoyaki Part 1Measure the thickness of the batter. It should be like potage soup.
2. Put some oil onto the surface of takoyaki baker.
3. Pour the batter into the holes of takoyaki baker until full.
4. Add octopus, red ginger, green onion in each hole.
5. Pour more batter until it floods to cover the surface of takoyaki balls.
6. Allow takoyaki balls to grill until the bottom of takoyaki balls become thick enough to flip.How To Make Takoyaki Part 2
7. Flip takoyaki balls by using a pick and allow them to grill on the other side.
8. When takoyaki balls become rounder and browner or a little crispy, take them out of the takoyaki baker and place on a plate.
9. Put some sauce and mayonnaise then add aonori and katsuobushi on the top of takoyaki balls.

Serve: 5 – 10 persons (50 – 60 pieces)
How To Make Takoyaki Part 3How To Make Takoyaki Part 4Takoyaki Balls On Plate