Cacao! ∴∵ゞ(´ω`*) ♪
This time is chocolate mint ice with Canele coating for the summer!
You can try to make chocolate mint ice cream only without coating!

[SNS]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/
niconico : https://www.nicovideo.jp/user/1044719/video
cookpad : https://cookpad.com/kitchen/1890523



[This special material / tool]

■ Canele mold Silikomart SF 059 silicon mold
https://amzn.to/2GS8Lph

■ Peppermint Jet 27 700ml
https://amzn.to/2ktZ4oi

■ Black gloves Nitrile gloves
https://amzn.to/2ILcWJf


[Ingredients]
Chocolate for canele coating: 150 g (Couverture)
Fresh cream: 200 cc
Milk: 100 cc
Egg yolks: 2
White sugar: 55 g
Mint liqueur: 45 cc
Chocolate bar: 30 g
Food color: appropriate amount


[Directions]
1. Thinly pour Couverture chocolate into a canele mold and solidify it.
2. Separate eggs into egg yolks and egg whites. (Do not use egg white)
3. Mix egg yolk and white sugar and beaten until it becomes white.
4. Whip fresh cream about 70% in another bowl. Then mix it with 3.
5. Warm up the milk just before boiling and add peppermint liqueur.
6. Pour 5 in 4 and mix, add chocolate with food color.
7. Pour it in a bat and freeze for about 3 hours.
8. Add the remaining chopped chocolate and mix the ice cream.
9. Pour the ice cream into the silicon mold of canele and freeze again.
10. Once it froze, cover the top of ice cream with coating chocolate like rid.
11. Frozen again and complete.


■ Radiation thermometer with laser point function
http://amzn.to/2DyRUdB

■ Kitchen scissors
Kita Manufacturing Co., Ltd. Kitchen Sputter KS-203
http://amzn.to/2gqjBvJ

■ Camera:
SONY α 7 S II
http://amzn.to/2vu8EfC

■ Lenz:
Nikon AF-S Micro NIKKOR 60 mm f / 2.8 G ED
http://amzn.to/2 wDj 8 cq

TAMRON: SP 90 mm F / 2.8 Di MACRO 1: 1 VC USD (Model F 017)
http://amzn.to/2wDqsVm

SONY Vario-Tessar T * FE 24-70 mm F4 ZA OSS
http://amzn.to/2wDqsEQ

■ Microphone:
RODE VideoMic Pro Rycote VMPR
http://amzn.to/2vudglQ