フレンチトースト（おからパウダー蒸しパンのフレンチトースト風）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 30minutes
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Milk gelato ｜ Cooking with Dog's recipe transcription
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Ingredients
- (A) Milk : 400ml
- （A）生クリーム : 100ml
- （A）グラニュー糖 : 80g
- （A）バニラエクストラクト : 小さじ1
Time required
30minutes
Procedure
-
1)
Make gelato liquid
00:21
Put (A) in a pan, mix and heat over medium heat.
Melt the sugar and turn off the heat when the pot skin boils.
Put it in ice water to remove the rough heat and cool it in the refrigerator for 3 hours or more. -
2)
Finish
01:14
Put 1 in an ice cream maker and turn for 20 minutes.
Place in a container and add your favorite toppings to complete.
Point
・ Ice cream makers should cool in the freezer for 8 to 10 hours in advance.
・ If you heat the milk too much, the flavor will be lost, so be careful.
・ If you like, we recommend using soy milk or almond milk.
・ It is recommended to cool the container in the freezer in advance.
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