Friday, March 19, 2010
A surprise came knocking this morning… I just won the DMBLGIT award for the month of February and I was so delighted. I have been waiting for snacksgiving’s announcement and finally it came through like a desirable red velvet cake topped with cheese cream frosting. And before I knew it, Fitri of Mommy Nisa congratulated me. Thanks, Fit!
It was in deed a pleasant feeling knowing that people agreed with my artistic judgement of choosing the right photo to send for the competition. I remember the first time I joined this contest, it took me days to pick the right picture to enter it since each participant was only allowed to send one entry from the previous month’s posting. As time went by and I learnt more about photography and saw more photos shot by professional bloggers (that’s you, by the way! :-)), this decision could be made quite fast.
And at the end of the day, the award is worth the effort - the long preparation of the cake, props, and hours of photo shoot. Sort of like a hard work pays off, plus an overwhelming satisfaction.
For this special occasion, I like to share this recipe that I adapted from Sweet Paul's Blueberry Ice Cream. Apparently the man has a very good taste of ice cream. This banana ice cream is creamy and luscious, and most importantly goes well with almost anything. Try and see whether you like it…
BANANA ICE CREAM
Adapted from Sweet Paul’s Blueberry Ice Cream.
- Egg > 1
- Egg yolks > 3
- Granulated sugar > 150 grams
- Corn starch > 2 teaspoons
- Milk > 250 ml
- Whipping cream > 2 cups
- Ripe big bananas – mash moderately > 2
- Strawberry jam > optional
- Chocolate sauce > optional
- Extra banana for decoration - slice > as desired
- Chocolate curl > optional
- Roasted almond chunks > optional
- Combine egg, egg yolks, and sugar in a mixing bowl and beat at high speed until pale and light.
- Heat milk in a saucepan until boiled. Immediately pour hot milk into the egg mixture while beating at medium speed. Add corn starch and mix thoroughly.
- Set stove to low heat, place egg mixture back into saucepan and cook until the mixture starts to curdle and thicken. Immediately remove from fire.
- Leave to cool. Add mashed banana and refrigerate overnight.
- Spin the cold mixture in ice cream maker until thick. Refrigerate overnight.
- Fill a serving glass with one thick layer of strawberry jam, scoop in some ice cream.
- Add a layer of chocolate sauce and a small amount of ice cream. Decorate with some banana slices. Top with a big ball of ice cream, a chocolate curl and some almond chunks.