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

First, make blueberry sauce, 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 mix well so that the sugar is evenly wrapped in blueberries.

Turn on a small fire, stir slowly with a wooden spatula or silicone spatula to dissolve the sugar, and the blueberry will slowly ooze 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 later use.

Then I started making ice cream. Pour milk, refined sugar (60g) and salt into the milk pot (salt only needs 1/8 teaspoons, if your minimum measuring spoon is 1/4 teaspoons, it is enough to measure half the salt. 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 egg yolk with an egg beater, and pour the cooked milk while beating (don't pour it all at once, so as not to burn the egg 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 pot (if you want to make the mixture more delicate, you can sieve it once). 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 becomes thick enough, you can hang a spoon (as shown in the picture). Never boil the liquid, or it will produce egg yolk particles.

When the liquid is thick enough to hang the spoon, immediately turn off the fire, put the milk pot in cold water (to prevent residual temperature heating), and keep stirring to cool the mixture in the pot. 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 frozen 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 whipped cream (Nestle whipped cream is usually stored at room temperature, but it should be kept in the refrigerator until the temperature drops to about 6℃. Don't send whipped cream at room temperature directly, otherwise it will be difficult to send it.