Ice-cream Mania

It is always one of my childhood dreams to own an ice-cream parlor, I think the thought comes from reading too much of those teenage romance stories. Somehow, this dream has kind of faded away with time, or edged out by the many new ones on my ever-growing dream list. Although owning an ice-cream parlor may no longer be my top priority these days, owning an ice-cream maker still get me really excited.

I got my first ice-cream maker from Cuisinart many years ago. Cuisinart wasn’t even available in Singapore then. I had to lug it all the way back from United States. And at that time, I was still at a very amateur stage of my culinary ability; I didn’t really put the maker into good use even until it broke down two years ago (in an accident that I don’t really want to elaborate more).

With much more kitchen confidence these days, I decided to invest in my second Cuisinart Ice-cream Maker, which is now available at all Mayer stores across Singapore. The ice-cream maker,  in a very ideal compact size and rather attractive price-tag,  is to me a really great investment . Also, the ice-cream maker, when put in good use, will win you many popularity votes with your family and friends.

So these days, armed with several new ice-cream books bought from Amazon and a whole supply of milk, cream and ice-cream carton, I have been hiding in my tiny kitchen, busy experimenting with ice-cream flavors especially Japanese-inspired ones like Black Sesame and Green Tea. Although, I’m a great fan of all things Japanese, I have to admit that I’m not a big fan of Japanese ice-cream which tends to lean on the lighter side. I’m unquestionably more of a French ice-cream fan, preferring my ice-cream rich, creamy and luscious. And that’s how all the ice-cream I churned out taste like, made with rich French cream and lots of egg yolks.