Blue Cherry Rum Ice Cream

Blue Cherry Rum Ice Cream

1. Prepare the materials. Wash blueberries to control moisture. Put the ice cream bucket in the refrigerator and freeze until the frozen liquid shakes without sound.

2. Mix the egg yolk and sugar, and stir until the egg yolk is whitish. (When will it be considered good? In fact, there is no definition. Observe that the color changes from yellow to light yellow and then to white.)

3. Pour the milk into the milk pot and heat it over a medium-low heat until the side of the pot starts to bubble and defoam. Turn off the heat immediately and leave the stove. Pour the warmed milk into the egg yolk slowly, and stir evenly. Pour the custard into the milk pan again, heat it on a low heat, stirring continuously, and heat it until it becomes thick (the center starts to bubble and expands upwards) and immediately turn off the heat. Let the custard cool down and put it in the refrigerator for 3-4 hours.

4. The blueberries are pulverized in a pulverizer. If you like a delicate taste, you can filter the blueberry sauce.

5. Add whipped cream to the refrigerated custard and mix well

6. Add blueberry sauce

7. Drop in rum

8. Add the cherry wine, mix and mix well.

9. Put it in a frozen ice bucket. Keep towels on the ice bucket to keep warm.

10. Plug in the power and stir.

11. After 20-30 minutes, it's ok

12. Pour into a container and freeze in the refrigerator before serving.

Tips:

1. Fresh blueberries can also be replaced with blueberry jam, but they don't have such bright colors.



2. If there is no rum or cherry wine, vanilla pods, vanilla extract, vanilla powder, golden rum can also be used. . . instead