NEW SEMESTER!!
Hi, assalamualaikum,
New semester, second year as a student.
penuh dgn cabaran,suka duka,jatuh bangun,pahit manis.. semua aku pernah rsa sepanjang jadi student di sni. alhamdulillah..sahabat2 masih lagi stay slalu ada utk aku ,susah payah bersama.cuma sorang sahabat tiada coz join student exchange in mobility kat uni jogja. i miss her ,,ohh myyy =(
one of my bestie here yg bijak even kuat tidur but sangat best berkawan dgnnya,bijak bg pendapat,ajar aku subjek susah2. hehe i hoep she got many friends there and be happy stdy kat sana ye nija!
setakat ni mcm biasa awal sem baru buka banyak assignment yg dah menanti utk terus siapkan smpai siap smpai deadline. for this new sem, i got one new lect yg sorg shja women, lect lain smua lelaki okayy. hm almost smua foreigner lect just 2 org je mlayu. okay inshaAllah semoga aku dpt follow study stiap subjek sem ni. and semua subjek yg aku amik sem ni theories. means, aku kena bnyak fokus mmbaca,hafal and stdy and stdy and again and again. Ya Allah... aku trlalu risau. aku harap pengajaran sem lepas dapat aku jadikan pmbakar semangat utk terus bngun brusaha balik apa yg aku trtinggal.aku menyesal, aku harap dapat catch up no postponed kerja or else, aku sndiri yg tanggung susah. aku kuat,aku bijak ,org lain boleh buat means aku pun boleh buat kn? i'll do this for mom, my family and of course utk my future jgk.
wish me luck korang =)
Friday 11 March 2016
Saturday 9 January 2016
COUNTING DAYS FOR...
assalamualaikum! hai semorang! okay harini mau cita ja pasai excited nya cheq tunggu last paper. last payperrr syndrome pun dah duk melekat dalam kepala cheq ni adoi.nak buat lagumana ek? haha actually i'm counting days for a few days yg mnjadi sisa sisa tamatnya untuk semester kedua di UUM ni.
WISH ME LUCK KORANG ! XOXO =)
assalamualaikum! hai semorang! okay harini mau cita ja pasai excited nya cheq tunggu last paper. last payperrr syndrome pun dah duk melekat dalam kepala cheq ni adoi.nak buat lagumana ek? haha actually i'm counting days for a few days yg mnjadi sisa sisa tamatnya untuk semester kedua di UUM ni.
ya Allah rasa excited nak habis exam . satu je lagi paper bawak bersabaq bebanyak and focus for last subjek ni. life and health insurance quite "susah" tapi "susah" cheq maksudkan adalah my lect sendiri yg bikin susah nak dapat perfect mark. I mean I eventually have my own target for this subject but inshaAllah mudah mudahan my Dr.Lim dilembutkan hatinya kasi mark yg baik2. aminnnn.
WISH ME LUCK KORANG ! XOXO =)
Thursday 10 December 2015
MY FAVORITE AUTHOR : POETRY/POEMS
LANG LEAV
url :
http://www.goodreads.com/langleav
gender : female
website : http://langleav.com
twitter
username : langleav
genre : Art, Poetry, Romance
influences : Emily Dickinson, Robert Frost,
Sylvia Plath, Dorothy Parker
member
since : November 2012
About this author
The
enchanting work of contemporary author and artist Lang Leav swings between the
whimsical and woeful, expressing a complexity beneath its child-like facade.
Her
imagination stretches across a variety of disciplines encompassing art, poetry
and books. She is currently represented by New York literary agent Al Zuckerman
from Writers House.
Frequently
invited to exhibit at high profile exhibitions locally and overseas, she has
since built up a loyal following of international fans. Her handcrafted book,
Charlie’s Widow, was presented to iconic film director Tim Burton at the
opening of his Wonderland exhibition at the Australian Centre for the Moving
Image.
Lang
is a recipient of The Qantas Spirit of Youth Award and was later granted a
coveted Churchill Fellowship. Her fashion label Akina has achieved critical and
commercial success, stocked in key boutiques around Australia and later in
cutting edge Harajuku, Japan.
She
has completed shows in several cities including Santa Monica for the renowned
Copro gallery; who have worked with artists such as Mark Ryden and Audrey
Kawasaki. She was hand-picked to exhibit in the landmark ‘Playboy Redux’
curated by The Warhol Museum and Playboy Enterprises; alongside contemporary
greats such as Gary Baseman and Tara McPherson.
In
2013, Lang launched her latest book Love & Misadventure, published in the
US by Andrews McMeel. The Amazon #1 Bestseller is now available from major
bookstores worldwide including Barnes & Noble, Kinokuniya, Fully Booked,
Waterstones, Periplus and Chapters/Indigo.
THE BEST SELLER'S BOOKS !!
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| MEMORIES |
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| LOVE |
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| LULLABIES |
EASY PUDDING - GOOOODFOOOD !!
SALTED CARAMEL POPCORN
POTS
INGREDIENTS
400ml
double cream
200ml
milk
140g
toffee popcorn, plus a little to serve
2
gelatine leaves
4
tbsp caramel
from a can (we used Carnation)
¼-½
tsp flaky sea salt
METHOD
??
1.
Pour the cream and milk into a large pan, add
the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid
and squashing gently on the bottom of the pan. Bubble for 1 min, then remove
from the heat, transfer to a jug and chill for at least 6 hrs, or preferably
overnight.
2.
Strain
the popcorn cream back into a clean pan and gently reheat, discarding the
remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water
to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is
soft, remove it from the water and squeeze out any excess drops. Place in the
hot popcorn cream and stir until dissolved. Set aside to cool a little.
3.
Mix
the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you
think it needs it. Divide the salted caramel between 2 glasses or pots. Pour
the popcorn cream on top and chill for at least 2 hrs, or overnight.
4.
Serve
each pot topped with a few pieces of toffee popcorn and dive in!
APPLE PIE
INGREDIENTS
225g plain
flour
140g butter
or margarine
3 large
cooking apples
2 tbsp honey
pinch of
cinnamon
pinch of
mixed spice
1 egg
, beaten
crème
fraîche, vanilla ice cream or natural yogurt, to serve
METHOD ??
1.
Heat oven to 200C/180C fan/gas 6. To make the
pastry, sift the flour into a large mixing bowl and add the butter or
margarine. Using your fingers, mix together until the mixture resembles
breadcrumbs.
2.
Add
about 3 tbsp cold water – 1 tbsp at a time – to bind the mixture into a ball.
Then wrap it in cling film and leave to chill in the fridge while you prepare
the apples, or for 30 mins if you have time.
3.
While
the pastry is chilling, core the apples, then cut into even-sized chunks so
they all cook in the same amount of time. Put the apples into the pie dish,
drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp
water.
4.
Roll
out the pastry on a floured work surface until it is large enough to cover the
pie dish. Using the rolling pin, carefully lift the pastry and lay it over the
top of the apple mixture. Carefully trim off the excess pastry (this can be
rerolled and cut into shapes to decorate the pie crust if you like) and press
the pastry edges onto the dish to create a seal.
5.
Make
a small cut in the pastry so that the air can escape during cooking, then brush
with beaten egg to glaze.
6.
Bake
the pie in the oven for 20-30 mins until the pastry is golden and sandy in
appearance and the apple filling is bubbling and hot. Serve while still warm
with crème fraîche, ice cream or natural yogurt.
THE BEAUTIFUL OF CAMERON HIGHLAND!!!
Cameron HighlandsMalaysia | ||
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Cameron Highlands in Pahang is one of Malaysia's most popular tourist destinations, a collection of peaceful townships perched 1500 meters high on a nest of serene mountains. Cooling resorts, tea plantations and strawberry farms sprawl lazily across lush valleys and meandering hillslopes, the perfect setting for a relaxing holiday. The sea of tranquility, pleasant landscapes and cold climate impart a special experience upon the multitudes of visitors each year. Meanwhile, a different world lies hidden away among the natural surroundings - a rainforest ecosystem rich with the wonders of nature, long held with fascination by researchers and naturalists across the world.
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History
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Cameron Highlands was discovered in 1885 by English surveyor William Cameron, who was under a commission by the colonial government. Forging a path through dense vegetation, he reached a magnificent and sublime plateau ‘shut up in the mountains' along the vast Titiwangsa Range. Yet, the place lay unperturbed for 40 years, until British Administrator Sir George Maxwell took charge of its development as a hill station. Soon, hotels, schools, homes and even a golf course sprouted overnight, as British and locals settled in. Farmers and tea planters also streamed steadily into the valley, having found its soil to be fertile, and weather encouraging for crops.
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Today, Cameron Highlands is the leading highland resort destination in the country, supporting a local population close to 50,000 people (mostly Chinese) spread over eight interconnecting areas. Far from rural, the main townships of Tanah Rata and Brinchang are highly developed with a wide range of facilities and services. Hotels, resorts, apartments and shopping blocks tower over the landscape, providing accommodation and leisure activities for its many visitors. Ringlet, Tringkap, Bertam Valley, Kuala Terla and Kampung Raja make up the rest of Cameron Highlands. These smaller towns and villages concentrate heavily on agricultural activities, consequently retaining most, if not some, of their pastoral feel and countryside atmosphere. Traces of Cameron's colonial history still remain, but consist mostly of European stone mansions that have been converted into boutique hotels.
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Tourist Guide & Weather Information
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Tourists in Cameron Highlands can expect a peaceful community with a laid back outlook of life. There are plenty of amenities such as banks, cyber cafes and a bus station in Tanah Rata Town. As Cameron Highlands is a popular tourist spot, most of the infrastructure is modern, so you can find all the conveniences you need. Walking around is mostly safe at day or night, but you should always keep your valuables in a safe place and not leave them lying around. It's best to visit during off-peak seasons; check the local calendar for a list of national and school holidays. You don't want to be around on such periods as the vehicle and human traffic is immensely heavy. The weather of Cameron Highlands can best be described as 'cooling wet'. Being high up the mountains means it's constantly cold and humid, with lots of mist in the early mornings and late evenings.
Wearing wind-breakers, jackets and other approriate clothing is encouraged. Rainfall is prominent throughout the year in the Cameron Highlands , but there is usually a short spell of low rainfall that can fall anywhere between May till July. If you like sunny weather, this is the best time to go. From September onwards, the rain begins to pick up; expect bright mornings that will drastically become overcast in the afternoon, slowly progressing to a strong shower of rain in the late evenings. The rains sometimes continue into the night, along with heavy mist.However, the year-end period spiralling into the next year is filled with heavy rain and thunder storms. Landslides can occur frequently but the Cameron Highlands still attract massive amounts of visitors. The heavy rain during this period is also when the natural fauna and flora are out in all its glory due to the increased moisture and cool.
This is the best time to visit the Cameron Highlands if you want to explore the wildlife and nature opportunities, and don't mind getting wet. The climate of Cameron Highland ranges between 20°C - 25°C during the day on average but does get a little hotter during periods of low rainfall. Actually, one can visit the Cameron Highlands anytime of the year; it's a simple matter of whether you enjoy more rainfall or less. At night, it usually falls between 15°C - 18°C but dips even lower after heavy rain. The lowest ever recorded temperature in Cameron Highlands was 7.8°C. During the rainy periods from May all the way till December, remember to drive carefully on the road while going up and around the Cameron Highlands as road conditions can be slippery. Also be prepared with an umbrella for the frequent evening showers or thunderstorms.
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Wednesday 9 December 2015
HOW TO MAKE INSTANT COFFEE
How to Make Instant Coffee
Four Methods:
· - Making
Basic Instant Coffee
· -Making
Iced Instant Coffee
· -Making
Blended Instant Coffee
· -Making
Instant Latte
Coffee
is an important part of the morning for many people. Unfortunately, there are
times when a coffee maker is not available. Luckily, it is still possible to
make coffee using hot water and instant coffee. This article will show you how
to make instant coffee.
INGREDIENTS
Ingredients
for Basic Instant Coffee
1
cup (236.588 milliliters) hot water
1
– 2 teaspoons instant coffee
1
– 2 teaspoons sugar (optional)
Milk
or creamer (optional)
Cocoa,
spices, or vanilla extract (optional)
Ingredients
for Iced Instant Coffee
1
– 2 teaspoons instant coffee
2
– 4 teaspoons hot water
Ice
cubes
1
cup (236.588 milliliters) cold water or milk
Milk
or creamer (optional)
Cocoa,
spices, or vanilla (optional)
Ingredients
for Blended Instant Coffee
1
teaspoon instant coffee
¾
cup (177.441 milliliters) milk
6
ice cubes
2
teaspoons sugar
1
teaspoon vanilla extract (optional)
2
teaspoons chocolate syrup (optional)
Ingredients
for Instant Latte
1
teaspoon instant coffee
2
teaspoons hot water
8
ounces (236.588 milliliters) hot milk
1
– 2 teaspoons sugar (optional)
Cocoa,
spices, or vanilla extract (optional)
Method
1 of 4: Making Basic Instant Coffee
Start
boiling some water. For this recipe, you will need some very hot,
almost-boiling water. You can boil some water by putting water in a kettle and
turning on the stove. You can also use a coffee maker, an electric kettle, or
even a cup and microwave. Take the water off the stove just before it starts to
boil. If you are using a coffee maker or a microwave, then just let the water
cool down a little bit before using it.
Add
the coffee. How much coffee you use depends on how big your cup is, how much
water you will be using, and your personal preferences. Most instant coffee
containers will tell you on the label how much instant coffee you should use to
get the best taste. In general, most companies recommend using one to two
teaspoons of instant coffee per cup of water (8 fluid ounces/236.588
milliliters).
Add
the sugar and spices. At this point, you can add in some sugar. You will need
about one teaspoon of sugar per cup (236.588 milliliters) of coffee. Adding
your sugar and spices before the water helps blend everything together better
and prevents the spices from floating to the top. Once you have added your
sugar and flavorings in, give your base another stir to blend everything
together. Here are some ideas on how you can flavor your instant coffee:[4]
If
you love chocolate, consider adding some cocoa powder or chocolate syrup.
For
a more traditional taste, add a few drops of vanilla extract.
Add
a dash of ground spices for a unique flavor. Consider using any of the
following spices: allspice, cardamom, cinnamon, cloves, and nutmeg.
Consider
skipping the sugar and spices and use flavored coffee creamer instead. If you
choose to do this, fill the rest of the cup with hot water, and then add in the
flavored creamer.
Pour
in the hot water. Just before the water starts to boil, take it off the heat
source and pour it into the cup. You will need about one cup (236.588
milliliters) of hot water.
Add
some milk or cream. You can use any type of milk or creamer you like, such as
whole milk, half-and-half, or even coconut milk. The amount you use depends on
your preferences. You can also omit the milk or creamer altogether and drink
your instant coffee black.
Consider
using some flavored coffee creamer instead. Keep in mind that most flavored
coffee creamers are very sweet. If you have already added some sugar to your
coffee, a flavored coffee creamer will make it even more sweet.
Stir
your coffee and serve it. Before you can drink your coffee, or serve it for
someone else to drink, you will need to stir it using a spoon. This helps blend
everything together and dissolve the coffee granules and sugar.
METHOD
2 OF 4 : MAKING ICED INSTANT COFFEE
Prepare
the iced coffee base. You will need one teaspoon of instant coffee and two
teaspoons of hot water. For stronger iced coffee, use two teaspoons of instant
coffee, and four teaspoons of hot water. Stir the instant coffee and hot water
in a cup until the coffee granules are completely dissolved. You will end up
with a thick, concentrated coffee syrup.
Consider
adding some sugar and spices. At this point, you can also add in some sugar,
vanilla extract, or spices. Once you have added everything, stir the coffee
base with a spoon to mix it all together. Here are some ideas on how you can
flavor your instant coffee:
Add
some cocoa powder or chocolate syrup for a sweet, unique taste.
Add
a few drops of vanilla extract for a sweet, classic taste.
Give
your coffee a unique flavor with a dash of ground spices. Consider using any of
the following: allspice, cardamom, cinnamon, cloves, and nutmeg.
Consider
using some flavored coffee creamer instead of sugar and other flavorings.
Add
cold water or milk. Pour one cup (236.588 milliliters) of cold water over your
coffee base. For a creamier iced coffee, use cold milk instead.[6] Stir until
everything is combined. You will end up with a cup of cold coffee.
Consider
using some flavored coffee creamer. Keep in mind that most flavored coffee
creamers have some additional sweeteners in them, so if you already added sugar
to your iced coffee, you might end up with something that is too sweet.
Pour
your cold coffee over some ice. Fill a tall glass with ice cubes, and slowly
pour your cold coffee over the ice.
Consider
adding some milk or creamer. You can drink your iced coffee straight, or you
can add some milk or creamer. You can use whole milk, half-and-half, or even
coconut milk. How much milk or creamer you use depends entirely on your
preferences. Once you have added your milk or creamer, stir the iced coffee
with a spoon until you have a uniform color.
Serve
the iced coffee immediately. You can drink it straight from the glass, or you
can add a straw to it. Drink the iced coffee while it is still cold and before
the ice melts.
METHOD
3 OF 4 : MAKING BLENDED INSTANT COFFEE
Assemble
your blender and plug it in. Make sure that your blender is clean, and that the
lid fits tightly.
Add
the ice, instant coffee, sugar, and milk to the blender. You will need one
teaspoon of instant coffee, ¾ cup (177.441 milliliters) of milk, about six ice
cubes, and two teaspoons of sugar.
Consider
adding some flavoring. You can further enhance your blended instant coffee by
adding in one teaspoon of vanilla extract or two teaspoons of chocolate syrup.
You can also add other flavorings, such as caramel sauce or even maple syrup.
Blend
the coffee until it becomes smooth. Put the lid on the blender and turn it on.
Blend everything until the ice is completely crushed. You want to end up with a
thick, smoothie-like consistency.
If
the consistency is too thick, add a little bit more milk. If the consistency is
too thin, add one ice cube.
Pour
the blended coffee into a tall glass. Turn the blender off and take the lid
off. Slowly pour the blended coffee into a tall glass. You may have to use a
spoon or spatula to get everything up.
Consider
topping the blended coffee. You can make your blended coffee extra fancy by
adding some toppings to it, such as whipped cream, chocolate sauce, or shaved
pieces of chocolate. Here are some ideas:
For
a simple blended coffee, add a swirl of chocolate or caramel sauce on top.
For
something fancier, squeeze a whorl of whipped cream on top of the blended
coffee.
If
you want something super fancy, top the blended coffee with some whipped cream.
Then, add a drizzle of chocolate sauce on top. Lastly, sprinkle some bits of
shaved chocolate on top of the cream.
Serve
the iced coffee. Stick a straw into the iced coffee and serve it immediately,
before it melts.
METHOD
4 OF 4 : MAKING INSTANT LATTE
Prepare
the latte base. You will need one teaspoon of instant coffee and two teaspoons
of hot water. Stir the instant coffee and hot water in a cup until the coffee
granules are completely dissolved. You will end up with a thick, concentrated
coffee syrup.[7]
Consider
adding some sugar and spices. At this point, you can also add in some sugar,
vanilla extract, or spices. Once you have everything in your cup, stir the
coffee base again with a spoon. Here are some ideas on how you can flavor your
instant latte:
Add
some cocoa powder or chocolate syrup for a sweet, unique taste.
Add
a few drops of vanilla extract for a sweet, classic taste.
Give
your coffee a unique flavor with a dash of ground spices. Consider using any of
the following: allspice, cardamom, cinnamon, cloves, and nutmeg.
Consider
using some flavored coffee creamer instead of sugar and other flavorings.
Heat
some milk. Measure out one cup (236.588 milliliters) of milk, and heat it. You
can do this in a pot over the stove or in a mug in the microwave. If you are
using the stove, watch the pot carefully so that the milk does not boil. If you
are using the microwave, heat the milk for about two minutes; watch the
microwave carefully so that the milk does not boil out of the cup.
Pour
the hot milk over the latte base. Once the milk is very hot, pour the hot milk
over the latte base. Gently stir the latte with a spoon to combine everything.
Consider
topping the latte with whipped cream and spices. For an extra fancy cup of
instant latte, squeeze a swirl of whipped cream on top. You can also sprinkle
some ground cinnamon or nutmeg on top of the whipped cream.
Serve
the latte immediately. Be sure to enjoy your latte before it becomes cold.
Sunday 6 December 2015
HOW TO MAKE ICE CREAM??
Next time you want ice cream, make it
yourself instead of buying it! Making ice cream is easy, and it's a great
project to try with kids. Read on to know different methods to make it!
Prep time: 10 minutes
Cook time: 5 hours, 50 minutes (active
cook time: 15 minutes)
Total time: 6 hours
THESE ARE 5 METHODS ON HOW WE COULD MAKE THE BEST HOMEMADE ICE CREAM! =))
Method 1 of 5: Making Cream-Based Ice Cream
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1.Mix your base. It's easy to make a wide variety of ice cream flavors by starting with a good vanilla ice cream base. Cream-based ice cream is a bit icier and lighter than custard-based ice cream. This recipe will make one quart of ice cream, so double it if you want more. Mix up the following ingredients in a saucepan:[1]
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- 2Heat until the sugar dissolves. Place the saucepan over medium high heat and heat the mixture, stirring constantly, until the sugar completely dissolves.
- 3Chill the mixture in the refrigerator. Pour the cream base into a bowl, cover it, and place it in the refrigerator to cool down for an hour or two.
- 4Freeze the ice cream in an ice cream maker. Pour the chilled base into your ice cream maker and freeze according to the manufacturer's instructions. Depending on what type of ice cream maker you have, the freezing process might take one or more hours.
- 5Add mix-ins. When the ice cream is partially frozen, add your favorite mix-ins to flavor your ice cream. A vanilla base tastes wonderful with just about any type of fruit, candy or nut. Add a cup (more or less to taste) of one or more of the following:
- Sliced strawberries
- Chopped cherries
- Chopped peaches
- Chopped chocolate bar
- Chopped candy bar
- Butterscotch chips
- Shredded toasted coconut
- Peanut butter
- Candied pecans
- Chopped pistachios
- 6Finish freezing the ice cream. Turn the ice cream maker back on to finish the freezing process, then put the ice cream in the freezer for about 3 hours to firm it up. Enjoy your ice cream once it's frozen solid and creamy.
Method 2 of 5: Making Custard-Based Ice Cream
- Mix your base. A custard base is made with egg yolks. It's creamier and richer-tasting than the cream base (although both also use heavy cream). A custard base creates ice cream that's similar to gelato, and it tastes delicious with any type of flavoring or mix-in. To make the base, beat these ingredients in a bowl:
- 4 egg yolks
- 1/2 cup sugar
- Optional: add 1/2 cup cocoa powder for chocolate ice cream
- 2Bring 1 cup of milk to a gentle simmer. Don't let it boil - just heat it over medium heat until the edges begin to bubble.
- 3Stir the hot milk into the egg mixture. Use a wire whisk to whisk constantly as you slowly pour the milk into the egg mixture. Pouring it too quickly could result in scrambled eggs!
- 4Pour the mixture back into the saucepan and heat it. Stir it constantly over low heat until the mixture thickens and will coat the back of a spoon when you lift it from the saucepan. It should take about 8-10 minutes to thicken, and if you check the temperature with a thermometer it should read between 165 and 180 degrees Fahrenheit.[3] This thickened mixture is custard.
- Make sure the mixture doesn't boil. If it boils it will curdle and clump. If this happens, pour it into a blender and puree it until it's smooth again.
- 5Chill the custard. Pour it into a bowl, cover it, and chill it in the refrigerator until it's completely cool.
- 6Add 1 cup heavy cream and mix-ins. Finish the base by adding a cup of heavy cream and stirring well. Your custard base is now ready for the ice cream maker! Before you freeze it, add a cup or more of any of the following mix-ins:
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/2 teaspoon peppermint extract (for mint chocolate chip ice cream)
- Sliced strawberries, cherries, plums or peaches
- Chopped chocolate bar or candy bar
- Butterscotch chips
- Shredded toasted coconut
- Peanut butter or almond butter
- Candied pecans
- Chopped pistachios
- 7Freeze the ice cream in an ice cream maker. Pour the chilled mixture into your ice cream maker and freeze it according to the manufacturer's instructions.
Method 3 of 5: Making Ice Cream Without an Ice Cream Maker
1
Make a custard base with your favorite mix-ins. If you don't have an ice cream maker, you can freeze your ice cream in your freezer. Starting with a custard-based ice cream will help your finished ice cream freeze with a creamy, smooth texture. If you use a cream base instead, your ice cream is more likely to freeze solid - it'll be more icy than creamy.
Freeze it in the Freezer
Freeze the ice cream in the freezer. Just pour it into a deep, freezer-safe container and put it in the freezer. Every 45 minutes, open the freezer and stir the ice cream vigorously. This will help it freeze slowly and take on a soft, creamy texture instead of freezing into a solid block of ice. Keep stirring the ice cream every 45 minutes until it has frozen completely. This method takes 4-5 hours.
- If you like softer ice cream, you can eat the ice cream as soon as it has attained the texture you like.
- For more traditional-style ice cream, let the ice cream freeze overnight after your last stirring. The next day, it will have a texture similar to that of store-bought ice cream.
Use a Freezer Bag
 |
| Pour the custard base into a quart-size bag. Make sure it's a sturdy bag with a good seal. |
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| Add caption |
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Place the sealed quart-sized bag into the gallon-sized bag. Make sure the bags stay sealed. Do not allow the contents to mix at any time. If the bags don't seal sufficiently, seal the top of both bags to ensure they don't open during shaking.
Shake it up. Gently agitate, massage, and shake the bags for about fifteen to twenty minutes. In this amount of time the contents of the quart bag should start to turn into solid ice cream. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice. Double-bagging should prevent this.
Remove the finished ice cream from the sandwich bag and serve.
Method 5 of 5: Milk and Sugar
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