Six Threes Ice Cream 六个三冰淇淋

I am feel refreshing today as haze has almost gone, and I can see sky (still not that blue) and sun, so this is a good day to share with you this refreshing and full of vitamins ice cream that I made during the hazy day. It was gone too fast ,less than 2 days we finished 1.5lite of this ice-cream.
Why this ice-cream called Six Threes Ice Cream?

According to Barefeet in the kitchen's grandmother--> Six Threes Ice Cream is such an easy recipe to remember; once you make it a couple times, it will be in your memory forever. (3) bananas, (3) oranges, (3) lemons, (3) cups of cream, (3) cups of milk, (3) cups of sugar = Six Threes.
Thanks to Barefeet in the kitchen and her grandmother for sharing such a nice ice-cream recipe.

 

due to the size of my ice-cream maker, I made using 2 x 6 ingredients ...

Six Threes Ice Cream

(recipe source: adapted from Barefeet in the kitchen, with minor changes)
Yield 1.5 litre

2 bananas, mashed

2 orange juices
2 lemon juices
2 cup sugar
2 cups dairy whipping cream (I use Anchor UHT whipping cream)
2 cups full cream milk
A pinch of fine sea salt

Method

1. Stir together the fruit juices, sugar and salt until combined.
2. Stir in the milk and cream and pour, refrigerate the mixture until completely chilled.
3. Churn the mixture in an ice cream maker, according to manufacturer’s instruction.
4. Serve immediately for soft serve ice cream or transfer to a freezer safe container and freeze for several hours or overnight prior to serving. Enjoy!

By the way, I just has a mobile Instagram account not long ago (search for me at sonianll ) . If you like to know what am I cooking in my private kitchen, you may follow me. I am just sharing those photos taken from my home cooked foods, and not all are sharing in my blog here as due to time constraint and some are just simple home cooked dish.
Below is the latest photo I shared in my Instagram, homemade Lo Mai Kai (steamed glutinious rice with chicken) for breakfast this morning..

Steamed caramel banana cake 蒸焦糖香蕉蛋糕 (apam pisang gula hangus)

After few days of busy activities (response to the inquiry for my kedai runcit , arranging order for my kedai runcit and sending gifts to the giveaway winners & etc). Today i just got some free time to steam this banana cake that i have bookmarked when i first saw in makcik manggis  that i know i will like it. I made the right choice, this cake is less oily, nice banana fragrance, not too sweet and spongy..yummy..

I just enjoyed this yummy cake with this set of old-fashioned teaset . I found half dozen this old stock left at the pasar the other day..no think twice, immediately grap it back home ^_^..

This cake is special with adding this caramel mixture

Not nice looking banana but better taste and more nutritious ..

just like prepare sponge cake, beat whole eggs till thick and pale..remember to use cold eggs for better result.

before steam

after steamed

Steamed caramel banana cake 蒸焦糖香蕉蛋糕 (Apam pisang gula hangus)
(recipe source: adapted from Makcik Manggis, with minor changes)
*makes a 9”x9” cake

90g coarse sugar
200g evaporated creamer
15g butter

230g all purpose flour
200g mashed banana
120g caster sugar
3 eggs (large), cool from fridge
1tsp baking powder
1/4tsp salt

Method
1. Add coarse sugar in a saucepan, heat over medium heat till melt and turn brown.
2. Add in butter and stir till butter melted, pour in evaporated milk and mix well.
3. Remove from heat, stir till all caramel sugar dissolved. Set aside to cool.
4. Sift flour, baking powder and salt together, set aside.
5. Beat eggs in a mixing bowl over medium speed (I use hand mixer), gradually add in caster sugar, continue to beat till thick and pale in colour (5mins at medium speed and change to low speed for 2mins).
6. Add in mashed banana, caramel liquid and flour, use a balloon whisk to mix well till no lumps. Pour batter into prepared pan that line with paper.
7. After water boiled, steam over medium heat for 30mins.

Enjoy !!