Hard ice cream yogurt+blueberry

1. Pour 400ml of milk into the pot and heat it, without boiling, until it is hot. The purpose of heating milk is to make ice cream powder come here better. Milk can also be replaced by water, but I think milk tastes better, but the cost is high.

2. Pour equal parts of milk into two containers, and slowly pour two flavors of ice cream powder into the milk, and stir well. Then let it stand for 30 minutes to make the slurry begin to swell. It is worth noting that because ice cream will swell in the process of making, containers with a certain depth, such as100g ice cream powder, must be selected, and containers with a capacity of more than 500ml must be selected. Plastic and stainless steel can be used, but don't use ceramics, because using an eggbeater will hurt porcelain.

Stir the slurry for the first time after 3.30 minutes, and stir it with electric egg beater for 3 minutes to the highest level. Then put it in the freezer, freeze it for an hour, then take it out and melt it slightly, then continue stirring it with an eggbeater for about 5 minutes, and then put it in the freezer. This step can be done twice. Then you can see that the ice cream is expanding and the color is getting lighter, and you can see that it has more and more desire to eat.

4. Repeated stirring is to make ice cream reduce ice residue and taste better. After two or three times, you can put it in the freezer for one night and take it out the next day. Therefore, it is suggested that you can do it in the evening while watching TV after dinner, stir it every hour and throw it into the freezer before going to bed the next day.

It tastes better to add some jam when eating. I didn't have an ice cream spoon, so I made the ball ugly. In order to take a good photo, I fiddled with it for a long time, and it almost melted. But it was delicious, and it was ruined by my husband in an instant. Be sure to buy a spoon next time.