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Ice cream (Bitter chocolate ice cream)｜KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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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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Ingredients

bitter chocolate : 80g
練乳 : 60g
生クリーム(ビターチョコレート用) : 70g
生クリーム(泡立て用) : 130g

Time required

15minutes

Procedure

1) make ganache 00:21
Add fresh cream (for bitter chocolate) and condensed milk to the bitter chocolate.
Cover with plastic wrap and heat in the microwave at 600W for 1 minute twice.
Mix with a rubber spatula.
2) whip fresh cream 01:38
Whip the fresh cream (for whipping) with a hand mixer until stiff.
3) make ice cream dough 02:22
Put 1 into 2 and mix with a rubber spatula.
4) 冷やし固める 02:58
3を容器に流し入れる。
ラップを被せて冷凍庫で固まるまで冷やす。
5) 盛り付ける 03:24
アイスクリームディッシャーで4をすくって器に盛って完成。

Point

・We use 67% cocoa bitter chocolate.
・We use fresh cream with 35% milk fat.
・In step 1, mix so that it does not separate after heating, and add 10g of fresh cream when it separates.
・By whipping the fresh cream to a firm state, the ice cream melts better in the mouth.
・Use deep containers.
・You can add chocolate chips or cocoa cookies if you like.