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3 Summer Sweets with a Stand Mixer

on September 14, 2020

The stand mixer is not just another kitchen clutter! It’s a power tool for your homemade pastries and deserts. This summer, whip up some stand mixer technique with these fun and terrific ideas for chill summer treats!

Chocolate Mud Ice Cream

Ice cream is a go-to for hot summer days! Here’s a step-by-step for a DIY fudgy Chocolate Mud Ice Cream. The good news? No need for an ice cream maker for this recipe!


  • 900mL heavy cream
  • 300g dark cooking chocolate (minimum 60% cocoa), coarsely chopped
  • 2 tsp vanilla extract
  • 4 egg yolks
  • ¾ cup (155g) caster sugar


  1. Melt the chocolate by combining with cream in a bowl and placing it over simmering water in a saucepan. Cook over a low heat and stir occasionally until the cream and chocolate mixture is completely velvety smooth.
  2. Pour the melted chocolate into a mixing bowl. Attach a wire whisk to the stand mixer then turn to speed 2. Add vanilla, egg yolks, sugar and keep mixing. After 1 minute, place the mixture into the refrigerator and chill for 30 minutes, or until the edges start to freeze.
  3. Return mixture to the stand mixer and turn to speed 1 to break the ice cream. Then put it back to the freezer and freeze for another 30 minutes. Repeat this 30-minute freezing process until smooth, creamy and firmly frozen.


No-Bake Chocolate Cream Pie with Meringue

Summer is the perfect time to get the younger members of the family to help out in housework. To make things more exciting in the kitchen, work on a tasty little no-bake project of Chocolate Cream Pie!


For the pie:

  • 9 tbsp unsalted butter
  • 6 oz chocolate wafer cookies
  • salt
  • 8 oz bittersweet chocolate, melted, divided
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1½ cups heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 1½ cups whole milk
  • ¾ cup sweetened condensed milk

For the meringue and assembly

  • 4 large egg whites
  • ½ cup granulated sugar
  • ¾ cup powdered sugar, sifted


  1. Let butter foam and brown in a small saucepan over medium heat. After 5-8 minutes, remove saucepan from heat.
  2. Process cookies in a food processor until finely ground. Transfer to a medium bowl. Add 5 tbsp. of brown butter and a pinch of salt with the crumbs. Using a stand mixer on speed 1, mix until well blended (mixture should resemble wet sand). Then transfer to a 9″ pie dish. Chill for 20 minutes.
  3. Brush the bottom of crust with 2 oz. melted chocolate then return to the refrigerator.
  4. Beat egg yolks and cornstarch in a medium bowl. On a medium saucepan, combine cream and cocoa powder until no lumps remain; add milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, and pour egg mixture into saucepan. Cook over medium heat for about 4 minutes or until mixture has thickened into custard.
  5. Add remaining 6 oz. chocolate to custard and remaining brown butter; and continue whisking until smooth. Scrape custard into chilled crust and chill for at least 2 hours.
  6. Using an electric mixer on high, beat egg whites for 2 minutes, until they are loose and foamy. Gradually add granulated sugar and beat for another 5 minutes, or until stiff, shiny peaks form. Gradually add powdered sugar and beat for another 2 minutes.
  7. Scoop the meringue and spoon over pie, swirling decoratively. You may also toast the meringue with a kitchen torch.


Lemon Cheesecake

Citrus fruits are the fruits of the season, and this one’s for the lemon lovers. Creamy, sweet,  tart and textured, this Lemon Cheesecake is bursting with a smooth, refreshing combination of flavors.


For the crust:
  • 5 oz graham crackers
  • 3 tbsp sugar
  • 4 tbsp unsalted butter, melted and kept warm
For the filling:
  • 1 1/4 cups (8 3/4 oz.) sugar
  • 1 tbsp grated lemon
  • 1/4 cup juice from 1-2 lemons
  • 1 1/2 pounds (3-8-oz. packages) cream cheese, cut into 1-inch chunks, at room temperature
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup heavy cream
For the lemon curd:
  • 1/3 cup juice (from about 2 lemons)
  • 2 large eggs plus 1 large egg yolk
  • 1/2 cup (3 1/2 oz.) sugar
  • 2 tbsp cold butter, cut into 1/2-inch cubes
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • pinch of salt


For the crust:
  1. Place oven rack in the lower half of the oven and preheat to 325°F.
  2. Process crackers with a food processor until they are fine crumbs. Add in sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together.
  3. Transfer the crust mixture into a 9-inch springform pan and press evenly into the bottom. Bake for 13 – 15 minutes until golden brown. Remove from the oven and allow to cool.
For the cheesecake:
  1. Place 1/4 cup sugar and lemon zest in a food processor. Process until the sugar turns yellow and fragrant. Add in the remaining sugar and pulse a few times to combine.
  2. With a stand mixer, beat cream cheese for about 5 seconds. Put mixer on speed 1 while adding in the lemon sugar, then switch to medium or speed 2 to beat for 3 minutes, or until creamy and smooth.
  3. Reduce speed to speed 1 and add eggs (2 at a time). Add in lemon juice, vanilla, salt, and cream. Don’t forget to scrape the sides of the bowl before pouring the mixture into the springform pan.
  4. Secure the springform pan in a bigger roasting pan and cover with a foil. Then fill the roasting pan with water, halfway up the sides of the springform pan. Bake for 1 hour, or until center is slightly jiggly and sides start to puff. Then turn off the oven and prop the door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.
  5. Remove the foil and transfer springform to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
For the curd:
  1. Remove the foil and transfer springform to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
  2. Pour lemon juice into a small pan over medium heat. Whisk eggs in a separate bowl. Gradually add in the sugar, pour the hot lemon juice into the egg mixture, then transfer everything back into pan. Continue stirring over medium heat until mixture is thick enough to coat the back of a spoon.
  3. Remove the pan from the heat, throw in butter, cream, vanilla and salt. Pour curd into a small bowl and cover the surface of the curd with plastic wrap. Refrigerate until needed.
  4. Once cheesecake is cool, top it with lemon curd. Cover tightly with plastic wrap and refrigerate for at least 5 hours.


Kyowa’s Mixers are built to handle heavy duty tasks in the kitchen without difficulty in handling. Learn more about Kyowa’s range of stand and handheld mixers at Lazada or at the department stores near you!