Red Bean Potong Ice Cream (Dairy Free) – Cooking On Stove Or With Thermomix

Potong ice cream is very common in South East Asia, I remember growing up with this ice cream which come in many flavors, it was sold everywhere when I was a kid, but ever since we have big supermarket with much more fanciful ice cream, potong ice cream has became less popular and I believe most of the kids today don’t know much about this ice cream.  

Potong means “cut” in Malay, referring to rectangular popsicles that are cut into portions from a bigger block. Made of coconut milk, skimmed milk, corn starch and sugar as basic ingredients, they fused it with flavours such as yam, durian and the most popular, red bean. Potong ice cream first came about in the 60s or 70s and is extremely popular in the late 80s and early 90s, red bean is the most popular flavour

As my husband is allergic to milk, so I make them into dairy free and gluten free.  You can use half milk and half coconut cream if you want to use dairy). You do able to get this ice cream from oriental supermarket in Perth, but mind you they are not cheap so I never willing to pay that kind of price for this ice cream.  This ice cream is very easy to make, all you need is a blender and ice cream mould which I got mine from Ikea.  

Ingredients:

200g red beans

80g sugar

2 stalk pandan leaves

400g coconut cream

200g reserved cooking liquid from red bean

100g sugar 

1/2 teaspoon salt

Method:

1. Rinse and soak the red bean overnight 

2. Boil the red bean together with the pandan leaves in some water until it become soft and tender

3. Drain away the liquid but reserve 200g to use later



4. Add the 80g sugar into the cooked red bean and mix well and set aside for 1 hour until sugar is absorbed into the beans



5. Put about 1 tablespoon of the cooked red bean into the mould 



6. Put the coconut cream, the red bean liquid, 100g sugar and salt into a small saucepan and cook till sugar melt

7. Put the cooked coconut mixture and the remaining red bean , into a food processor and blend until smooth.  Skim away the bubbles or let it sit until the bubbles dispersed.



7. Pour the mixture into the ice cream mould  (do not fill to the brim, leave room for expansion) and freeze for several hours  until it is hardened.



8. To remove from mould soak in a bowl of water for few second for easy remover of the stick. 

Thermomix Method:

1. Place drained beans into basket and insert into TM bowl. Add 1 liters water and pandan leaves and cook for 30-40 min / Varoma temperature / speed 4.

2. Remove the basket and pour out 200g of the liquid into a bowl. Discard the pandan leaves 

3. Add the 80g sugar into the cooked red bean and mix well. Leave to cool for about 1 hour until sugar is absorbed into the red bean

4. Scope out 1/2 tablespoon of the cooked red bean into each mould 

5. Put the coconut cream, the red bean liquid, 100g sugar and salt into the TM bowl and cook 100°C / 4 min / speed 2

6. Add in the remaining red bean and blend 20 sec / speed 8. Skim away the bubbles or let it sit until the bubbles dispersed.

7. Pour the mixture into the ice cream mould (do not fill to the brim, leave room for expansion) and freeze for several hours  until it is hardened

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Traditional Thai Coconut Ice Cream (Dairy Free)

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My husband love the Thai Coconut Ice Cream from 320 Below Nitro Cream Cafe in Singapore, but he is allergic to dairy so I told him I will try to make him a non dairy version when I come back to Perth. After searching for a few recipes, I decided to give this recipe a try which I found on YouTube. And the result is, he loves it so much that he eats them with dinner plate and when I try to pinch some from his plate he ask me not to steal his ice cream!!😂. Is pretty stressful to try to take this picture during summer as you can see it started to melt really quickly😱. The hardest part of this recipe is trying to open the coconut nut, the rest are very straight forward and easy.

Ingredients:
500g coconut milk
460g fresh coconut water
130g Palm sugar – grated
40g white sugar
1/4 teaspoon salt
2 tablespoon of vodka (optional)
120g Fresh coconut meat – chop into small bite size
Jack fruit flesh (optional)

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Method:
In a saucepan, heat the coconut milk, Palm sugar, white sugar, salt and coconut meat and cook till Palm sugar dissolved

  
Remove from heat
Add in the coconut water and vodka and mix well

  
Pour into the ice cream maker container and chill in the fridge for 4 hours. 

  
Remove from fridge and put the container into the ice cream maker and set 60 min or longer until it look like milk shake.

  
Pour into container, place a piece of glad wrap on top then put on the lid (this will prevent the ice cream become icy)  and freeze for at least 2 hour before serving

  

Japanese Black Sesame Ice Cream – Ice Cream Maker

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Ingredients:
(A):
6 tablespoon black sesame seeds
3 tablespoon honey
400ml full cream milk
3 egg yolks
55g caster sugar

1 teaspoon vanilla essence
200ml whipping cream / heavy cream
1/8 teaspoon salt

(B):
2 tablespoon black sesame powder (from step 2)
2 tablespoon honey
3 tablespoon black sesame paste (from step 3)

Method:
1. Place sesame seeds into a non stick pan, using medium heat and fry till they start to popping and aromatic, remove and leave to cool

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2. Place the toasted sesame seed into a food processor and grind till fine powder

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3. Take 3 tablespoon of the sesame powder into a bowl and put in 3 tablespoon of honey and mix well

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4. In a electric mixer with whisk attachment, put the egg yolk and sugar and whisk till pale yellow

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5. Add in (B) and whisk till combined

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6. Gradually add in the milk by the side of the bowl and whisk till combine

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7. Pour the mixture into a small saucepan and cook over medium-low heat for at least 1 min to avoid food poisoning. Use a hand whisk and stir until the custard thickens

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8. Remove from heat and let it cool over a large bowl filled with iced water. Add in vanilla essence

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9. In a electric mixer with whisk attachment,whisk the heavy cream and a salt until ribboned and stiff peaks form.

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10. Add the whipping cream into the cooled sesame mixture and fold in gently using a spatular (do not over mix)

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11. Chill the mixture in the fridge for few hours or overnight

12. Pour the mixture into the mixing bowl of the Cuisinart Ice Cream Maker with the ice cream paddle. Mix for 50 min. The ice cream will have a soft, creamy texture. Serve or store in airtight container in freezer

Salted Caramel Ice Cream (Dairy Free)

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When my husband told me that milk will cause him to break out in hives, I wonder can I make dairy free ice cream for him, so that he won’t have to miss out on ice cream completely. The last trip when I went back to Singapore, my sister in law gave me a ice cream maker, so I begin to search for dairy free ice cream recipes. This is my very first dairy free ice cream, not too sweet and has got a very smooth texture too. Yummy!

Prep time:
Serves: 10

Ingredients for the Caramel:
170g honey
110g unsalted butter or ghee
½ teaspoon of vanilla essence

Ingredient for the Ice cream:
760g Coconut Milk
1 teaspoon + ¼ teaspoon of sea salt

Method:
In a sauce pan, cook the honey until it reaches the soft boil stage (250 degrees).
Remove the pan from the stove top and add in the butter. Whisk the butter into the honey until it is completely incorporated. Then whisk in the vanilla.
Let the mixture cool for 5 minutes.
add the coconut milk and sea salt and blend for 2 – 3 min
Chill in the fridge for at least one hour
Pour in your ice cream maker for 40 minutes or until set.
Freeze for 2 hours.

Thermomix Method:
cook the honey in TM bowl, 100°C / 6 min / speed 1
add in the butter and vanilla essence mix 1 mim / speed 2
Let the mixture cool for 5 minutes.
add the coconut milk, sea salt and caramel.
Blend for 2 min / speed 4

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Chill in the fridge for at least one hour
Pour in your ice cream maker for 40 minutes or until set. Freeze for 2 hours.

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Recipe adapted from http://www.agirlworthsaving.net/2013/07/paleo-salted-caramel-ice-cream.html