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Strawberry 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

White chocolate : 150g
イチゴ : 1パック(約200g〜250g)
生クリーム : 150g

Time required

30minutes

Procedure

1) Prepare for white chocolate 00:49
Heat the white chocolate in the microwave at 600W for 30 seconds 3 times to melt it.
2) Prepare the strawberries 01:19
Remove the calyx of the strawberry.
Cut into 3 equal parts and put in a bowl.
Crush finely with a whisk and stir with a hand mixer.
3) Prepare the cream 02:37
Put the cream in a bowl and whisk.
4) 混ぜる 02:59
溶かした1に2を入れてよく混ぜる。
3に入れて、下から上にすくうように混ぜる。
5) 容器に入れて冷やす 04:48
容器に4を入れる。
ラップを被せて冷凍庫で2〜3時間程度冷やし固める。
6) 仕上げる 05:09
冷やし固めた5をディッシャーですくい、お皿に盛る。

Point

-A simple strawberry ice cream recipe made with just three ingredients.
・ Cocoa butter, which is the raw material for white chocolate, replaces oil, milk powder brings out the richness of milk, and sugar brings out the sweetness.
・ Strawberry varieties do not matter. If you use a red one as much as possible, the result will be better. Amaou is the best because it is red and has a strong taste.
-For strawberries, frozen strawberries may be used.
・ You can use a food processor or hand mixer to crush strawberries in step 2, or you can put them in a storage bag and crush them by hand.
・ During step 4, keep the melted white chocolate at a temperature of about 40 degrees.
-Use freezing tappers and containers.
・ The time required to cool and harden in the freezer is not included in the required time.