醤油煮（牛肉とうずらの卵の醤油煮）｜백종원 PAIK JONG WONさんのレシピ書き起こし
백종원 PAIK JONG WON Time required : 25minutes
Black sesame ice cream | Yu you's recipe transcription
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Ingredients
- Fresh cream : 100cc
- milk : 50cc
- sugar : 35g
- Black sesame seeds : 2 tablespoons
Time required
160minutes
Procedure
-
1)
Whisk cream
00:55
Whisk the cream for 6-7 minutes until it thickens.
-
2)
Mix the ingredients
02:22
Put milk and sugar in a bowl, mix gently to dissolve, add black sesame and let it blend. Mix the whipped cream in 3 portions.
-
3)
Chill and harden
03:45
Alternate freezing and mixing. After cooling for 1 hour, mix well with a whisk, and when the whole is uniform, cool again in the freezer and wait for 1 hour. Transfer to a jar and chill for another 30 minutes to 1 hour to complete.
Point
Whisk the cream in advance to improve the texture.
When combining milk and whipped cream, first apply a small amount of whipped cream to the milk and mix gently so as not to crush the foam gradually.
Since the ingredients are mixed and frozen as it is, it is advisable to prepare a bowl with a cold storage.
If the finished ice cream is frozen in the freezer for 1-2 days, take it out about 10 minutes before eating and thaw it a little to improve its melting in the mouth.
It will be delicious even if you add nuts.
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