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アイスクリーム|table diary 식탁일기さんのレシピ書き起こし

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Ingredients

  • 卵黄 : 2個
  • 砂糖 : 55g
  • バニラエッセンス : 3g
  • 牛乳 : 100g
  • ホイップクリーム : 220g
  • 8g dark chocolate : Four
  • Dark chocolate (for decoration) : 20g
  • Peanuts : 適量

Time required

10minutes

Procedure

  1. 1) 生地をつくる 00:07

    Add the egg yolks and sugar to a bowl and mix with a whisk.
    Add vanilla essence and mix further.
    Add the milk to a small saucepan over low heat and when it begins to boil, turn off the heat.
    Gradually add the warm milk to the bowl and mix.

  2. 2) チョコレートを溶かす 00:51

    絞袋にダークチョコレート8gを入れてお湯(分量外)につけ溶かす。
    ダークチョコレート(デコレーション用)を湯煎にかけて溶かし絞袋に入れる。

  3. 3) 生地を仕上げる 01:16

    ホイップクリーム をクリーム状になるまで泡立て1の生地に加えて混ぜる。

  4. 4) 形成する 01:42

    2のダークチョコレート8gを溶かした絞袋にダークチョコレート(デコレーション用)で自然な波を書く。
    そこに3の生地を流し入れてクリップで止める。
    冷凍庫で一晩冷やして完成。

Point

・Mix egg yolks and sugar with a whisk until pale yellow.
- Prepare 4 piping bags (approximately 30.5 cm x 7 cm).
-Put 8g of dark chocolate into a piping bag and put into 4 piping bags in total.
・You can add peanuts to your liking.
- The rich vanilla scent is very delicious.
・The required time does not include the time required to cool in the freezer.

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