Buckwheat Icecream

buckwheat_icecream_02

Ingredients 

  • 120 g Buckwheat Flour
  • 60 g Brown Sugar
  • 320 ml Hot Water

做法

1. 將蕎麥粉放入小鍋中,小火加熱炒香 5 分鐘

buckwheat_icecream_step_01

2. 黑糖放入熱水中,攪拌至溶解,逐少倒入蕎麥粉中,攪拌至完全沒有粉粒,粉漿略有黏性

buckwheat_icecream_step_02

3. 粉漿倒入已冷藏的容器中,加蓋放入冷藏庫急凍 3 ~ 4 小時

buckwheat_icecream_step_03

4. 雪糕冷凍至半凝固,用叉搗碎,再冷藏 1 ~ 2 小時即可享用

brown_sugar

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