Рет қаралды 9,838
■Chocolate ice cream
80g…egg yolk
90g…Granulated sugar
Vanilla paste
250ml…milk
70g…chocolate
200ml…heavy cream
1 Put egg yolk, granulated sugar and vanilla paste in a bowl and mix until it becomes whitish.
2 Put the milk in a pan and boil it and combine with the beaten egg yolk.
3 Return the apareille to the pan and make anglaze with medium heat to low heat.
※ At the beginning white bubbles are fine, but when the fire comes in, a slight concentration comes out.
Please note that if you overheat it will become scrambled eggs.
4 Once the anglaze is cooked add chocolate and make the whole uniform and cool with ice water.
5 Make fresh cream for 7 minutes and combine anglaze.
6 If you do not have an ice cream maker, stir every 1 to 2 hours to smooth and harden.
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