Took advantage of the National Day holiday to use our new ice-cream maker from the Bruno family. I guess one of the perks of being on the Cote Maison team is testing out the equipment/ appliances before we actually sell them online. My better biz-ness other half, Libby, does more of the heavy-lifting in this area which is good for me as I am totally undomesticated! Haha…
When I told the Bub that we are going to be making ice-cream on Singapore’s birthday, she was beyond thrilled. And just like that, I scored myself a little elf in the kitchen who willingly helped to mix all the ingredients. Well, a girl’s gotta work for her own food (ice-cream in this case).
If you are wondering if it’s going to be difficult to make the ice-cream and whether getting another device would end up being a white elephant in the kitchen. Well, hopefully this post would put your worries to rest. The Bruno Dual Ice-Cream Maker is actually a compact device. Making ice-cream with this is also quite a breeze. The basic ingredients for a vanilla ice-cream only comprises of just four ingredients that are readily available in the supermarket. It’s that simple!
Thought I better list the recipe here (in case I forget us well).
Recipe for Vanilla Ice-cream
Serving size: makes 1 scoop, pls increase proportions for double/ triple scoops of ice-cream
- 4 tablespoons of whipping cream
- 2 tablespoons of full cream milk (we use Hokkaido full cream milk)
- 1 tablespoon of brown sugar
- 1/2 teaspoon of vanilla essence
- Before making ice-cream, ensure that you freeze the Bruno ice-cream cups 12 – 18 hours prior in the freezer (ideal temperature between -18 to -20 degree Celsius)
- Place ingredients in refrigerator first before mixing. Alternatively, you could mix the ingredients together and then place the mixture into the refrigerator for 15 – 20 minutes to chill the mix.
- Set up the Bruno Dual Ice-cream maker. Take chilled mix out of the refrigerator and then take the frozen Bruno jugs out.
- Set paddle whisk in the Bruno jugs and then slowly pour in the chilled mix into the jugs.
- Wait for 15 – 20 minutes for the ice-cream to be ready. It should be of a soft serve consistency. If you wish for it to be harder, remove the ice-cream from jug, place it into a container and then pop it back into the freezer for another 30 minutes.
- As the ice-cream has no preservatives, best to consume it within 3 days.
Some tips we learned:
- The maximum of liquid in each jug should not be more than 200 ml. Please do not pour more as it will overload the jug.
- Also important to note that you should turn on the device and then slowly pour in the mixture into the jugs. Do not pour in the mixture prior and then turn on the device as the mixture will ‘pop’ out of the jugs when the air is incorporated during the whisking and the ice-cream expands with insufficient room in the jug.
- Do not use a metal spoon to scoop ice-cream out of the jug as it will scratch the jug. Use a spatula or a wooden spoon if possible.
- Once the cup is used, please wash and dry and let the cup return to room temperature before putting it back into the freezer again. Reason being if the cold insulated liquid is not thawed completely and put in the freezer, the cold insoluble liquid may settle hard and the ice cream may not work well.
Okay the pic of the ice-cream sure doesn’t look pretty but it really does taste great. It’s fresh and we are looking at really limited preservatives.
Here’s a short video that we did of how simple it is to operate the Bruno Dual Ice-Cream Maker. Best part? If your child is an ice-cream monster like mine, you can even get your child interested in making his/her very own ice-cream.
Can’t wait to make our next batch of ice-cream and to experiment with other flavours!
Signing off – your Undomestic Goddess: