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アイスクリーム（ブルーベリーアイスクリーム）｜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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Ingredients

冷凍ブルーベリー : 150g
生クリーム : 200g
ホワイトチョコレート : 200g

Time required

30minutes

Procedure

1) Crush the fruit 00:23
Place frozen blueberries in a heat-safe bag and poke a hole in it to allow air to escape.
Heat in a 600W microwave for 30 seconds.
Press down on the bag with your fingers to crush the flesh.
2) Melt the white chocolate 01:20
Place the white chocolate and half the cream in a heat-resistant bowl.
Cover with plastic wrap and microwave for 1 minute at 600W.
Remove from the oven and stir with a whisk until completely dissolved.
3) Whip the cream 02:29
Beat the remaining cream using a hand mixer on high speed until stiff.
4) 混ぜる 03:23
3に2を加えてホイッパーで混ぜる。
均一に混ざったら1を加えてヘラで混ぜる。
5) 凍らせる 04:17
ガラス容器に入れてラップをし、冷凍庫で凍らせる。
6) 盛り付ける 05:04
5をすくって器に盛り、完成。

Point

- Always use frozen blueberries, as they will collapse immediately after heating in the microwave.
- You can mash the blueberries to your liking, either finely or roughly.
- Because it makes use of the richness and sweetness of the milk contained in white chocolate, it cannot be substituted with bitter chocolate or milk chocolate.
・You can also use other fruits and make jams. Kiwi, strawberry, and mango are recommended.
- Freeze the mixture lightly in the freezer without mixing the blueberries, then add the blueberries, mix lightly, and freeze everything together to create a marbled texture.
・The time required does not include the time it takes to freeze in the freezer.