no churn mango ice cream



Easiest ice cream to make!

I once saw a food show, teaching about making of ice cream. The host said something I somewhat agree with. In making ice cream, you got to have real cream. If there is no real cream, it is not ice cream.

There are many healthier alternatives to using cream in ice cream. They’re not bad, but still, without cream, it will not taste the same.

No churn mango ice cream (adapted from Nigella Lawson)

  • 600 ml cream (I used Bulla’s original 45% fat)
  • 300 grams condensed milk
  • 6 small mangoes
  1. Peel mangoes, slice and place in blender. Blend until fine. Set aside
  2. Whip cream until stiff peaks.
  3. Whisk in condensed milk and blended mangoes.
  4. Pour into container and place in freezer for 6 hours.

The texture is acceptable, with some icy shards within. If you have the time, you can do the ‘2 hours churn once step’ with your mixer to make the ice cream texture smoother.

The taste depends on the mangoes. The ones I used are from a friend and are really fragrant and sweet. But I do not think I will make ice cream solely using the 45% fat content cream anymore. It came out super rich.

My taste testers liked this ice cream, even though it is very rich.

potato bun



Potato BunThis is a good recipe to try if you do not want to keep a sourdough starter.

These buns are made using minimum yeast, proofing over a longer time. This type of method always brings out the best flavors in bread. Because of the longer rising time, there is no need to knead much.

Potato bun (adapted from Kitchen Corner)

  • 220 grams bread flour
  • 80 grams whole wheat flour
  • 30 grams castor sugar
  • 1/2 tsp salt
  • 140 grams water
  • 1 gram yeast
  • 130 grams mashed potatoes
  • 2 egg yolks
  • 30 grams butter, softened
  1. Place everything except butter in a large bowl.
  2. Using your hands, mix until it comes together into a dough.
  3. Add butter.
  4. Knead until butter is incorporated into the dough. There is no need to knead until windowpane stage.
  5. Cover and let the dough proof for 2 hours.
  6. Oil your hands and shape (try your best without adding more flour) into whatever you like. Place on a greased baking tray.
  7. Cover and proof overnight for at least 8 hours.
  8. Preheat oven to 180 C. Take out the rolls from the refrigerator during the preheating.
  9. Bake for 18-20 minutes until golden brown.

The dough is really really really sticky. It is impossible to shape into buns easily. Hence my very ugly looking bun. Do oil your hands before shaping for a less frustrating experience.

The buns are really soft and stay that way even when cold. The crumb is light and airy and the flavor of the bread is better on the 2nd day. Even with the higher amount of mashed potatoes used, the bread still turns dry by the 2nd day. This seems to be similar to what I face making sourdough bread.

Potato Bun1


Overall, a nice alternative to using sourdough bread. I think you can even adapt your favorite bread recipe to low yeast type, provided you have the time. Giving more rising time does produce a better flavor in bread.