TOM'S PALETTE!

Have anyone heard of home-made ice cream? Tried making ice cream on your own?

Tom’s Palette homemade ice cream parlour has been serving ice cream since September 2005! Their traditional home-made ice cream is made from scratch! From the most basic egg, milk, cream and sugar!

Most importantly, Tom’s Palette has been creating one new flavor of ice cream for each month!

Want to know what are the special flavours created?

It includes - Tangy Basil, Wasabi Lime, Lychee & White Wine; And of course, it includes the usual flavours like Chocolate, Coffee, Vanilla and such.

You can choose between a small (good 3 Dollar), medium (4 Dollar) and a large cup.

 Hennie's Comment: 'It's really wonderful how you can get such awesome ice-cream in Singapore. And the wide range of choices really make my desserts taste better! I don't mind coming back for more!" 


How to get there:Tom’s Palette100 Beach Road
 #01-25 in the Shaw Leisure Gallery
Mon-Thurs 12-9.30pm
Fri-Sat 12-10pm 
Sunday 1-7pm (closed on the last Sunday of the month)
http://www.tomspalette.com.sg/

Want to try making Ice Cream on your own? 


For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
Ingredients: 
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
Steps: 


1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

Other places that you can consider going:
http://accidentalepicurean.com/2010/01/the-best-ice-cream-in-singapore-the-daily-scoop/
http://lick.com.sg/index.html
http://www.udders.com.sg/home