Sticky Rice Thai Kitchen

Ingredients

¼ tsp sea salt
1 cup blackberry jam
2 tsp vanilla extract
2 cup heavy cream
INSTRUCTIONS

Prepare ingredients: Measure out 1 cup blackberry jam, 2 cups heavy cream, 2 teaspoon vanilla extract, and a pinch of salt.
Whip the cream mixture: In a large mixing bowl, add ½ cup blackberry jam, heavy cream, vanilla extract, and salt. Use a stand mixer on level 4 for about 1 ½ minutes or a hand mixer for about 3 minutes. Stop when the mixture reaches soft peaks. Do not over-whip.
Add swirls: Gently fold in the remaining ½ cup blackberry jam to create fruity swirls throughout the cream.
Transfer to container: Pour the mixture into a silicone ice cream tub or a bread pan. If using a bread pan, cover with cling wrap, making sure it touches the surface to prevent ice crystals.
Freeze: Place in the freezer for at least 6 hours or overnight until firm.
Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping. Enjoy your homemade no-churn blackberry ice cream!

Ingredients

1. 5 lb ground pork
1 TBSP garlic powder
1 tsp salt
2 tsp sugar
½ TBSP black pepper (coarsely grounded)
1 TBSP bouillon powder (chicken or pork)
2 TBSP cornstarch
1 tsp baking powder
150 mL ice-cold water plus a few ice cubes
Full recipe : https://stickyricethaikitchen.com/vietnamese-ham/
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