Blueberry jelly cheese ice cream
By VicentaLakin
Recipe Recommendations
- Digestive biscuits a pack
- cocoa powder a pack
- butter 45 grams
- cream cheese 60 grams
- light cream 160 grams
- rum
- soft sugar appropriate amount
- blueberry jam appropriate amount
- blueberry appropriate amount
- Blueberry jelly
- milk fragrance
- baking
- half an hour
- simple
Steps for Blueberry jelly cheese ice cream
1
Put the cookies into a crisper bag and roll them into pieces with a rolling pin.
2
Stir the butter and cocoa powder evenly, then add the biscuits and stir well.
3
Put tin foil on the movable base of the cake mold (mine is 6 inches), put the crushed cookies in and press them tightly with your hands.
4
Put two small packets of blueberry QQ sugar into two bowls respectively, and put some water in each. One of them should not be too little or too much. It looks twice as large as the QQ sugar. Just put a little water in the other and put it in the microwave. Beat and melt, stir evenly and set aside until it cools.
5
Cut the cheese into small pieces and stir with an egg beater. Add the soft sugar and stir until a paste, as long as the grains are not too obvious.
6
Beat the light cream to 70 to 80 percent, add the cheese paste, and continue to stir evenly. Add a little bit of the completely cold and uniform QQ sugar water in the bowl with more water, add a little bit of it and mix well.
7
Pour the mixed paste into a mold and place it in the freezer. When it is cold and not very soft, pour in another bowl of QQ sugar water, place some blueberries, and send them to the refrigerator to freeze.
8
After freezing for a few hours and demoulding, you can eat birds ~~Blueberry jelly cheese ice cream Make Tips
Remember that blueberry QQ sugar water must be cooled, otherwise the oil-water separation will have to be redone