【椰子糖冰淇淋】用低升糖指數的椰糖做出吃起來有淡淡焦糖的口感，簡單的材料，美味的冰淇淋

低升糖指數的椰糖(Coconut sugar)。椰糖，是由椰子花汁液萃取出來的糖份，它是印尼等東南亞國家最主要的食糖。椰糖的升糖指數相較於其他糖類低，近年歐美國家興起以椰糖取代庶糖等糖類的健康趨勢。
用椰糖+牛奶+鮮奶油做成的冰淇淋，吃起來有淡淡焦糖的口感，簡單的材料，美味的冰淇淋。
Coconut sugar with a low glycemic index. Coconut sugar is the sugar extracted from coconut flower juice. It is the most important sugar in Indonesia and other Southeast Asian countries. The glycemic index of coconut sugar is lower than that of other sugars. In recent years, there is a healthy trend of replacing sugars such as sucrose with coconut sugar in European and American countries.
The ice cream made of coconut sugar + milk + fresh cream has a light caramel taste, simple ingredients, and delicious ice cream.

食譜(recipe)：
椰子糖(coconut sugar)45g
動物鮮奶油(whipping cream)250cc
牛奶(milk)150cc

製作過程(Cooking)：
1、椰糖切碎
chopped coconut sugar
2、將切好的椰糖放入碗中
Put the chopped coconut sugar in a bowl
3、加入動物性奶油
add whipping cream
4、在裝有奶油的碗下墊一盆冰水，幫助奶油打發
Put a basin of ice water under the bowl with the cream to help the cream to be whipped
5、用攪拌器打發鮮奶油
Whip whipped cream with a mixer
6、打發到拿起攪拌器，鮮奶油會出現直立的三角形
Whip until you pick up the mixer, the whipped cream will appear in an upright triangle
7、加入牛奶
add milk
8、快速攪拌混合
Quickly stir to mix
9、碗口包上保鮮膜後，冰凍3小時
Cover the bowl with plastic wrap and freeze for 3 hours
10、3小時後取出冰淇淋，混合已結凍跟未結凍的冰淇淋，之後再冰凍2小時。
Remove ice cream after 3 hours, mix frozen and unfrozen ice cream, then freeze for 2 hours.
11、2小時後，再次取出，重複步驟10的動作。之後再冰凍1小時。
After 2 hours, take it out again and repeat the action of step 10. Then freeze for 1 hour.
12、1小時後，取出冰淇淋，最後一次的攪拌，將冰淇淋打鬆。
After 1 hour, remove the ice cream and stir it one last time to loosen the ice cream.
13、將打鬆的冰淇淋倒入保鮮盒。
Pour the fluffed ice cream into the crisper.
14、蓋上盒蓋後冰凍6小時以上~完成
Close the lid and freeze for more than 6 hours ~ done

#食譜 #冰淇淋 #消暑 #甜點 #自製