1/8 teaspoon (0.625ml)

Nestle whipped cream 380 grams

Fresh blueberry175g

40 grams of fine sugar (for blueberry sauce)

How to make blueberry ice cream

Make blueberry sauce first, and pour fresh blueberries into a milk pan or pan (using a double-layer non-stick pan).

Pour in 40 grams of fine sugar and stir well to make the sugar evenly wrapped in blueberries.

Turn on a small fire and stir slowly with a wooden spatula or silicone spatula to dissolve the sugar, and the blueberry slowly oozes juice.

When all the sugar is dissolved and the liquid in the pot boils, continue to cook over medium heat for a while. When it begins to thicken, stir-fry it with a wooden spatula or a silicone scraper until it becomes thicker and thicker.

Cook until thick, then turn off the heat.

Put the cooked blueberry sauce into a bowl and cool it thoroughly. Put it in the refrigerator for use.

Then I started making ice cream. Pour milk, sugar (60g) and salt into the milk pan (salt only needs 1/8 teaspoons, if your minimum measuring spoon is 1/4 teaspoons, it is enough to measure half the salt with it. A little salt can improve the taste of ice cream, but don't put too much.

Heat and stir the milk mixture until the sugar dissolves. Then boil it until it boils.

On the other hand, keep beating the yolk with an egg beater, and pour the cooked milk while beating (don't pour it at once, so as not to burn the yolk). Until all the milk is poured out, it becomes a mixture of egg yolk and milk.

Pour the egg yolk milk mixture back into the milk pan (sieve it once if you want to make the mixture more delicate). Heat on low heat and stir with a silicone spatula until the mixture becomes thicker and thicker.

Be sure to observe carefully when heating, when the mixture is thick enough to hang a spoon (pictured). Never boil the liquid, or it will produce egg yolk particles.

When the liquid is thick enough to hang a spoon, immediately turn off the fire, sit the milk pan in cold water (to prevent residual temperature heating), and stir constantly to cool the mixture in the pan. After cooling, if time permits, it is recommended to put it in the refrigerator and refrigerate it to about 6℃ before proceeding to the next step.

Mix the custard with the blueberry sauce made in step 6.

Stir constantly with a spatula to mix blueberry sauce and custard thoroughly.

Finally, you can send the whipped cream (Nestle whipped cream is usually kept at room temperature, but it should be kept in the refrigerator until the temperature drops to about 6℃. Don't send fresh cream at room temperature directly, otherwise it will be difficult to send it.