1, ingredients: 380 grams of light cream, 150 grams of blueberries, 4 egg yolks, 60 grams of sugar, 100 grams of Nestle whole milk, 1/8 tsp of salt, 40 grams of sugar (blueberry sauce).

2. To make the blueberry sauce, pour fresh blueberries into a milk pan or saucepan (use a double layer of non-stick pan), then pour in 40 grams of granulated sugar, and mix well so that the sugar is evenly coated in blueberries.

3. Turn on the heat, stir slowly with a silicone spatula to dissolve the sugar, and the blueberries slowly ooze out the juice. When the sugar is all dissolved and the liquid in the pot boils, continue to simmer for a few moments over medium heat, and cook until it thickens and becomes a thick sauce, then you can turn off the heat.

4, start making ice cream. Pour the milk, sugar (60 grams), and salt into a saucepan. (You only need 1/8 tsp. of salt. A pinch of salt will enhance the texture of the ice cream, but don't overdo it.) Heat the milk mixture and stir until the sugar is dissolved.

5, the egg yolks with a whisk constantly whisking, whisking a little while pouring into the boiled milk (do not pour all at once, lest the yolks scalded), until the milk is poured all the way through the yolks and milk mixture;

6, the yolks and milk mixture back into the milk pot (want to mix the liquid more delicate can be sifted once), heat and stir constantly with a silicone spatula until the mixture becomes thicker and thicker, turn off the heat, and then stir the mixture. The mixture becomes thicker and thicker, turn off the heat and sit the saucepan under cold water, stirring constantly to cool the mixture in the pan. After cooling, it is recommended to put it into the refrigerator to chill to about 6℃;

7. Chill the custard, mix it with the blueberry sauce made in step 3, and keep stirring with a spatula, so that the blueberry sauce and custard are fully and thoroughly mixed together;

8. Whip the whipped cream with an electric mixer, and the cream will gradually become thicker and thicker, and whip it until you lift up the mixer, and the drips of cream will leave soft lines on the surface, to this extent, the cream will become thick and thicker, and then the mixture will become soft and thicker.

9, the blueberry custard into the whipped cream, mix with a spatula, is the ice cream liquid;

10, the ice cream liquid directly into the freezer to freeze hard, is the delicious ice cream, do not need an ice cream maker, do not need to take out of the process of freezing and stirring;

11, after the freezing process, with an ice cream scoop to scoop out the ice cream balls. After freezing, scoop out the ice cream balls with an ice cream scoop and serve in a small bowl.