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Brown sugar kinako ice cream | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

生クリーム : 200ml
牛乳 : 50ml
卵黄 : 1個
きなこ : 40g
くるみ : 30g
brown sugar : 40g
黒蜜 : 適量

Time required

10minutes

Procedure

1) くるみを刻む 01:55
くるみを適当な大きさに刻んでおく。
2) 材料を混ぜる 02:14
Put the brown sugar and half the milk in a small saucepan and dissolve with a whisk and a rubber spatula.
Add the remaining milk, mushrooms and egg yolk and mix.
3) 加熱する 03:35
弱火にかけ、沸騰直前までよく混ぜながら加熱する。
少し重くなってきたら火から下ろし、粗熱を取っておく。
4) 生クリームを混ぜる 04:26
氷を入れたボウルの上にボウルを置き、生クリームを7分～8分立てまで泡立てる。
粗熱が取れた黒糖を、茶こしを使って濾しながら入れる。
くるみを入れて軽く混ぜる。
5) 冷凍庫で冷やし固める 05:30
Place the ingredients in a container and chill in the freezer.
After about an hour, take it out and mix it with a spoon to add air.
Chill and harden overnight in the freezer.
Scoop it up, transfer it to a bowl, and sprinkle with soybean flour (not listed) and brown sugar syrup to complete.

Point

・Because the fresh cream is whipped and then cooled, you only need to stir it once after taking it out of the freezer.
・Uses fresh animal cream with 35% milk fat. You can use whatever milk fat you like.
・The brown sugar can be in the form of powder or block, but the powder type is recommended as it needs to be dissolved.
・You can add walnuts or not if you like.
・When mixing ingredients in a pot, use a silicon whisk to prevent damage.
・Be careful not to let it boil while heating. When the weight comes out, remove it from the heat.
・Since the heat will pass through the skin of the pot, scrape it off with a rubber spatula while mixing.
・Whip the fresh cream well.
・By using a tea strainer, it becomes smoother.
・If the strainer is shorter than the bowl, hang the chopsticks over the bowl and place the strainer on top.
・When cooling and hardening, flatten the surface and cover with a lid.
・It will be easier to scoop ice that has been chilled overnight and left for about 5 minutes.