Bandung ice cream.

from this.....
to THIS.


let me introduce you to my shy bandung ice cream.
topped with creamed sweet corn.
it took her a while to make her debut as my family was overwhelmed with birthday cakes and we had to finish those before hitting the ice cream stash.

for those of you who do not know.
bandung is my favourite drink in the world.
apart from booze. =X
it consists of rose syrup mixed with condensed milk and water.

so what better way to celebrate its splendid floral taste then to churn it into an ice cream!

here is one of the rare moments in which i feel intellectual when i type. (not lazy)

so here goes...

Bandung Ice Cream

3 cups heavy whipping cream
1 cup half-and-half
1 and a half cups rose syrup
1 teaspoon of rose essence
1 teaspoon of red food colouring
8 egg yolks
1/4 cup granulated sugar
1/4 cup condensed milk

pour the cream, half-and half, rose essence, food colouring, condense milk and rose syrup into the top of a double boiler set over simmering water.

heat until small teenie bubbles appear and it looks like its about to boil.

meanwhile...
in a medium bowl, whisk the egg yolks and granulated sugar until think and smooth. (2 to 3 mins)

gradually pour 1/2 cup of the rose cream mixture into the yolk mixture while whisking.

pour this mixture into the bowl over the double boiler to join the rest of the rose cream mixture.

cook the luscious pink custard over the simmering water for 5-7 minutes until it thickens.
you know its done when u swipe your finger across the back of a wooden spoon and it leaves a snail-like trial.

remove from heat and let it cool to room temperature.

pass the mixture through a mesh sieve and leave in the fridge to chill for 3hrs or overnight.

stir the mixture and pour into a ice cream machine to churn according to manufacturer's instructions. ( i use the kitchen aid attachment=) .

serve with creamed corn or on its own.

enjoy!