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Coffee ice cream | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

(A) fresh cream : 200ml
(A)練乳 : 40g
(A)グラニュー糖 : 30g
インスタントコーヒー : 大さじ2
湯 : 大さじ2
卵 : 2個
チョコチップ : 40g

Time required

20minutes

Procedure

1) Prepare instant coffee 01:50
Put instant coffee and hot water in a container and mix to dissolve.
Take a rough fever.
2) whip fresh cream 02:16
Put the bowl in ice water.
Insert (A).
Whip with a hand mixer until stiff peaks form.
Place in ice water to cool.
3) whisk the eggs 02:55
Crack the eggs into the bowl.
Beat on high speed with a hand mixer for 1 minute.
Whisk on low speed for 1 minute.
4) 混ぜる 03:48
2に3を半量入れる。
ゴムベラで混ぜる。
残りの3を入れて混ぜる。
1とチョコチップを入れて手早く混ぜる。
5) 冷やす 04:28
容器に4を流し入れる。
ラップ又は蓋を被せる。
冷凍庫で一晩冷やす。
6) 仕上げる 04:54
5をアイスクリームディッシャーですくって容器に入れる。
ミント(分量外)を添える。

Point

・We use 35% animal milk fat for the fresh cream, but if you want it to be thicker, use 40% milk fat.
・Eggs use M size, but you can use L size.
・Because eggs are not heated, use fresh ones.
・If you don't have condensed milk, adjust the amount of granulated sugar to 40-50g.
・Chocolate chips can be replaced with finely crushed chocolate bars.
・You can add nuts if you like.
・When using instant coffee that dissolves in water, hot water can be substituted for water.
・You may finish it in a marble shape.
・The container has a capacity of 1L.
・The time required does not include the time to cool in the freezer overnight.
・In step 6, it is easier to scoop if you wait 3 to 5 minutes before scooping.
・You don't have to mix the ice cream in the middle by mixing the eggs and fresh cream.