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アイスクリーム（キャラメルアイスクリーム）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Number of Videos: 369本

Ingredients

Granulated sugar : 50g
ホワイトチョコレート : 120g
生クリーム(キャラメル用) : 35g
生クリーム(温め用) : 35g
生クリーム(泡立て用) : 130g

Time required

15minutes

Procedure

1) make caramel 00:24
Place pan over medium heat.
Add granulated sugar and heat.
Cover the container containing fresh cream (for caramel) with plastic wrap and heat in a 600W microwave.
Move the pan to mix.
Turn off the heat and add warm cream (for caramel) from the edge and mix with a spatula.
2) make caramel sauce 02:16
Add fresh cream (for warming) and 1 to the white chocolate.
Cover with plastic wrap and heat in a 600W microwave oven for 30 seconds 4-5 times.
Mix from the center with a spatula to dissolve.
3) whip fresh cream 03:46
Whip the fresh cream (for whipping) with a hand mixer until stiff.
4) 混ぜる 04:04
2を3に入れてハンドミキサーで混ぜる。
5) 冷やし固める 04:41
容器に4を流し入れる。
ラップを被せて冷凍庫で2時間程度冷やし固める。
6) 盛り付ける 05:04
アイスクリームディッシャーを水(分量外)につけて水気を切り、5をすくう。
お皿に盛って完成。

Point

・It is a portion for about 4 people.
・We use fresh cream with 35% milk fat.
・In the video, the granulated sugar is added all at once, but depending on the size of the pan, add the granulated sugar separately.
・When heating the granulated sugar, do not mix it with a spatula.
・Do not use eggs.
・If the white chocolate does not melt during step 2, heat it additionally.
・Chilling time in the freezer for about 2 hours is not included in the required time.