How to make blueberry ice cream

A homemade blueberry ice cream will surely make you salivate. The colorful, fragrant and delicious food will awaken your taste buds once it is placed on the table. The method of making blueberry ice cream is a bit complicated and the process is a bit tedious, but the taste is definitely great. Food with patience is full of warm feeling. It can be boiled, slow-cooked or braised, and the taste is very good.

1. Add 175 grams of fresh blueberries and 40 grams of fine sugar into a small pot, making sure each blueberry is evenly coated with sugar.

2. Pour the blueberry jam into a bowl and let it cool, then refrigerate for later use.

3. Turn on low heat and stir constantly with a spatula until the sugar is completely dissolved and the blueberries release juice. Wait until the blueberry sauce starts to bubble and boil, then switch to medium heat and continue stirring with a spatula until the blueberry sauce becomes thick and sauce-like.

4. Beat the egg yolks with an egg whisk, then slowly pour in the milk in several times while beating. (Don't pour it in too quickly at once to avoid the scalding egg yolk forming lumps)

5. Now start making the ice cream. Mix 100 grams of milk, 60 grams of fine sugar and 1/8 teaspoon of salt and heat until the sugar dissolves. Turn off the heat when it just starts to bubble and boil. Adding a little bit of salt here can enhance the taste of ice cream.

6. Heat the milk pan over low heat and stir constantly with a spatula. Pay attention and turn off the heat immediately when the milk and egg yolk mixture becomes thick and hangs on the spatula. Do not boil it, as the egg yolk will clump together.

7. It is best to sift the egg yolk and milk liquid and pour it back into the milk pan, so that the ice cream tastes more delicate.

8. Mix the egg yolk, milk and blueberry jam thoroughly to make blueberry egg milk puree.

9. Continue stirring the egg yolk and milk in a milk pan over cold water until it is completely cooled. It is best to sift it and refrigerate it. Putting the milk pan in cold water prevents the residual heat of the pan from continuing to heat the egg and milk liquid.

10. Take out the refrigerated whipped cream, 380 grams, and beat it until it is 60% distributed, with slight texture and will flow.

11. Add the blueberry egg puree in step 9 into the whipped cream and mix well. The blueberry ice cream liquid is ready.

12. I poured the ice cream liquid into two small toast molds, covered them with plastic wrap, and put them in the refrigerator to freeze. Just freeze it overnight. There is no need to stir it halfway or use an ice cream maker.

13. After taking out the ice cream, let it sit at room temperature for a while until it becomes slightly soft, then you can use an ice cream baller to scoop out the ice cream. When using it, turn the spoon over to scoop the ice cream after the bottom of the spoon touches the ice cream. At the same time, make sure to let more of the spoon enter the ice cream. After the ice cream enters the spoon, do not lift it up. At the same time, pinch the handle of the spoon to flip the inner spoon of the ice cream spoon. At this time, the ice cream between the inner and outer spoons is already a ball. Lift the spoon and release the handle, and a ball of ice cream is ready. If you don't want to scoop the balls, you can just eat them with a spoon.

14. In the hot summer, enjoy the coolness and sweetness brought by ice cream!

Eating out for convenience is not a long-term solution. It is necessary to learn some simple recipes. Blueberry ice cream is easy to make and worth a try.