Blueberry Cream Ice Cream

Name: Blueberry Cream Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Light cream; 38g Caster sugar; 150ml milk; 75g Blueberry jam; 3g corn starch

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

What is the difference between ice cream and ice cream? practice? material? Perhaps it is more of a difference in approach? At least, ice cream does not need to be whipped during the freezing process. However, in terms of taste, sometimes it is really difficult to distinguish their differences. This blueberry cream ice cream, by whipping the cream, mixing the slurry, directly freezes it, and it tastes almost the same as usual ice cream. If you call it ice cream, people who eat it may not have too much doubt, right?

Ingredients

Blueberry Cream Ice Cream

1. Ingredients: 75g whipped cream, 150ml milk, 38g caster sugar, 75g blueberry jam, 3g corn starch

2. Use a little water to dilute the cornstarch into a uniform paste and set aside. Pour milk and sugar into the pot and heat to boiling. While stirring, slowly pour in the starch paste, continue to stir and heat until boiling. Remove from the fire and let it cool completely

3. Whip the whipped cream until it can maintain the pattern, take one third of it and add it to the milk paste and mix well. Pour back into the cream and mix well. Add blueberry jam and mix well.

4. Pour into the mold, put it in the refrigerator and freeze until solidified. Take out, unmold, buckle in the plate, put a little blueberry jam on the surface for garnish

Tips:
When pouring the starch paste into the pot, stir constantly to prevent agglomeration or paste the bottom of the pot.
The slurry needs to be cooled thoroughly and mixed with the whipped cream to prevent the cream from melting.
The jam can be changed according to your own preferences to make ice cream with different flavors.