Blueberry ice cream
By VicentaLakin
BLUEBERRIES ARE ONE OF THE RARE FRUITS WITH VERY HIGH NUTRITIONAL CONTENT, EYE-PROTECTED VITAMIN A, AND CANCER-RESISTANT, ESPECIALLY FOR PEOPLE WITH LONG-TERM EYES, COMBINED WITH FRESH AND SOFT ICE CREAM THAT CAN BOTH COOL AND REPLENISH ENERGY
Recipe Recommendations
- egg yolk of 4
- light cream 380 grams
- blueberry 175 grams
- whole milk 100 grams
- fine sugar 100 grams
- salt 1/8 teaspoon
- sweetening
- cook
- several hours
- ordinary
Steps for Blueberry ice cream
1
First, make blueberry sauce, with blueberries and 40 grams of fine sugar pouring into a milk pan or a flat pan plattering, so the sugar is evenly covered in blueberries. Move
2
Start a little fire, slowly mix it with a razor, so that the sugar melts, and blueberries seep the juice
3
Then you start making ice cream, pouring milk, fine sugar (60 grams), salt into the milk pan, heating up the milk mixture and mixing it to the sugar and then boiling it to the boiling point
4
On the other side, the yolk is constantly concussed with an egg-beater, while the yolk is blundered and poured into the boiled milk (no one-time pouring, lest the yolk be cooked). Until all the milk is poured out, it's a mixture of yolk milk
5
The milk mix of yolk is refilled in the milk pan (if the mixture is more subtle, it can be screened once). The little fire heats up and keeps mixing it with silicone razors until the mixture gets thicker
6
When the liquid is thick enough to hold a spoon, turn off the fire and sit the milk pot in cold water, and keep mixing to cool the mixture
7
Refrigerated egg mashed, mixed with made blueberry sauce, constantly mixing, full and complete mixing of blueberry sauce and egg mashed
8
Finally, light cream with an electric egg-pumper at high speed, to lift an egg-pumper
9
Put the blueberry egg mashed in the fresh cream, and it's a smoother
10
Put ice cream in the freezer, then freeze it, and eat it the way you like it
11
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