VINNIGE PIESANG ROOMYS
Druk 2 ryp piesangs fyn en voeg
1 teelepel suurlemoensap by.
Meng met 1 blik kondensmelk en ¼ teelepel sout.
Klop 2 koppies [500 ml] room styf en vou by kondensmelk mengsel in.
Skep in plastiekbak met deksel en plaas in vrieskas.
Roomys is so na 5 ure in vrieskas reg vir gebruik.
Resep geplaas deur Katrien Snyman
Foto: Rina Kleinhans
3 INGREDIENTS ICE CREAM
600ml cream
1 can condensmilk
5 ml of vanilla
Whisk till thickish about 5 min. Place is deep freeze for 3 hours and its done. No need to stir at all. Yummy I put melted chocolate in too.
Resep : Joekie Smollen
HOMEMADE ICE CREAM WITH CONDENSED MILK
1 cup cold heavy cream
1 teaspoon pure vanilla extract
1 (14-ounce) can cold sweetened condensed milk In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.
Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.
NOTA: ons maak die een baie maar gebruik net halwe blik kondensmelk en jy kan enige iets by gooi milo regtig enige iets
Resep: Katrien Snyman
ANSI SE ROOMYS
500 ml Room.
1 blik Kondensmelk.
Vanilla essens of enige ander.
Meng room tot styf. Meng kondensmelk in en essens. Vries minimum 6 ure. Heerlik . Kan romany creams of sjokolade in rasper soos julle wil. Baie lekker
Resep: Ansi Fourie Pypers Fourie
TIRAMISU ICE CREAM CAKE
2 tblsp coffee
80ml boiling water (mix and cool the 2)
500ml fresh cream
1 tin condense milk
And half of the above coffee mixture Whip freshcream until stiff ..add condensed milk n coffee mixture
Mix 60ml milk
and the remainder half of the coffee mixture
Set into ice cream mould ( I used a loaf pan )
Layer :
fresh cream mixture :
bidiour biscuits (dip into milk mixture) : fresh cream mixture again –
should make about 2 layers of biscuits and 3 of fresh cream mixture .
End off with fresh cream mixture
Freeze and dust coffee over before serving
Photo: Jameela Syed
Posted by Chantelle Venter
NADINE SE WAATLEMOEN ROOMYS
Resep en foto: Nadine Nortier
FOOD LOVERS RECIPES
400 g waatlemoen
200 ml roomys
75 g strooisuiker
1 teelepel suurlemoensap
Puree die waatlemoen, voeg alles saam en sit in roomys masjien vir 30 min. As jy nie een het nie, sit in vrieskas en roer goed elke dertig minute tot lekker romerig maar gevries.
APRICOT SORBET
Makes about 1 litre
1 kg very ripe apricots (that’s just over 2 lbs)
250 ml/1 cup water
200 ml/170 grams caster sugar (that’s 1 cup minus 3 level Tbsp)
0.5 tsp vanilla extract
Split the apricots in half, remove the stones, and cut each half into thirds.
Place the apricot pieces and water in a medium saucepan, cover. Cook over medium heat for about 10-15 minutes, stirring occasionally, until apricots are softened and begin to fall apart.
Remove from the heat, stir in the sugar and let the mixture cool to room temperature.
Once cool, pureé the mixture in a food processor or blender until smooth. Season with vanilla. Cover and chill thoroughly in the refrigerator, preferably overnight.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
SOURCE: Nami-Nami
Slightly adapted from David Lebovitz’s excellent book The Perfect Scoop
DEEP FRIED ICE-CREAM BALLS
Ice-cream balls (makes 5)
1 litre vanilla ice-cream
Plain flour
1 egg
¼ cup milk
½ cup dry breadcrumbs
½ cup coconut
Oil for deep-frying
To make the ice-cream balls- firstly make sure everything is super cold. Place a tray in the freezer to chill before starting and make sure ice-cream is hard frozen.
Scoop the ice-cream into balls using an ice-cream scoop, place the balls onto the chilled tray and return to the freezer until hard.
Working fast to ensure the ice-cream doesn’t soften too much, lightly coat the balls in flour, dip in the combined egg and milk, then coat firmly with the mixed coconut and breadcrumbs. Place the coated ice-cream back in the freezer to harden.
When the ice-cream is hard repeat the coating process, to give a firm shell. Freeze the ice-cream balls until ready to serve.
To fry the ice-cream, place the balls one at a time, into deep hot oil. Fry the balls for about 30 seconds, until golden brown, remove from oil with a slotted spoon. Absorb any excess oil with paper towel.
Serve the ice-cream immediately with warm caramel sauce.
Caramel sauce
30 grams butter
¼ cup brown sugar
100 mls cream
To make the caramel sauce- melt the butter and sugar in a small saucepan over medium heat. Bring to a simmer, stirring constantly. Gradually add the cream and stir until well combined, remove from the heat. Serve warm over ice-cream.
BRON – butterheartssugar
ICE CREAM FONDUE IDEA
Variaty of ice cream balls and fresh fruit with a chocolate dip is a lovely dessert….
Make the ice cream balls bitsize….
PYNAPPEL SORBET
2 Koppies pynappel of 2 klein pynappels (in blokkies of uitgehol)
½ koppie Water
Suiker na smaak
Vars suurlemoensap na smaak
Gooi pynappel, water en suurlemoensap en suiker in voedselverwerker of “hand blender” en maak baie fyn, tot glad en romerig. Gooi in ‘n bak en sit in vrieskas vir ‘n uur. Haal uit en verwerk/ blend weer en gooi in uitgeholde pynappel of bakkies en vries vir 5ure. Geniet netso of saam roomys! Is lekker verfrissend! smile emoticon
PHOTO: Elzanne De Wet