20 1 / 2013
I love Kaya - this is a South East Asian coconut jam that is eaten with warm toast and huge slices of cold butter. I bought some Kaya from an Asian supermarket but it tasted so artificial that I decided to make my own, and boy is it a time-consuming process… a full hour of standing over the stove, stirring stirring stirring. Tip: If the kaya looks lumpy, a hand blender will do the trick.
Here are two Kaya recipes: slow method and fast method. I personally prefer the flavor of the slow method with the double-boiler. Tip: Pandan leaves are better than bottled Pandan Extract which works but has a weird chemical smell. You can get these at an Asian grocery store.
This Kaya Toast ice cream is a buttery ice cream with toasted crumbs, and layered with kaya jam - YUM! The recipe is an adaptation of Jeni’s Toasted Brioche with Butter and Jam ice cream recipe.
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13 5 / 2012
An adaptation of this recipe. P.S. I have also made a Peanut Kaffir Lime Ice Cream.
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02 9 / 2011
*I couldn’t find any recipes for Peanut and Kaffir Lime ice cream online so this was a bit of a gamble. At first I was nervous that the ice cream would taste too peanut buttery (in a bad way) but I think I used just the right amount of peanut butter. Any more than 3 TB might be too much. If I made this flavor again, I might try adding crushed/ground peanuts instead of peanut butter.
Reference: “Bangkok Peanut” ice cream recipe from Jeni’s book
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11 7 / 2011
* In the first version that I made, I caramelized the bananas in an oven with brown sugar, cinnamon and butter and it was too sweet for me. I have yet to make non-caramelized Banana ice cream.
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25 6 / 2011
*Birthday present for Christa! What a fun and interesting challenge this was! The result: RICH, SWEET, SPICY and very YELLOW! I actually added extra lemongrass and thai chillies in the batch that I made.
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