Blueberry Cream Ice Cream

Name: Blueberry Cream Ice Cream
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Light cream; 150ml milk; 38g White sugar; 75g Blueberry jam; 3g corn starch

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

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. Materials

2. Add a little water to the starch

3. Adjust to a uniform and thin paste, set aside

4. Pour milk and sugar into the pot

5. Heat to boiling

6. Slowly add the starch paste while stirring

7. Stir constantly until it boils again. Away from the fire, let cool

8. Whipped cream to maintain the pattern

9. Take one third into the cooled slurry and mix well

10. Pour back into the whipped cream and mix well

11. Add blueberry jam

12. Mix well

13. Pour into molds, put in the refrigerator and freeze until solidified

14. Demoulding, buckle in the pan

15. Put a little blueberry jam on the surface to decorate

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.