Blueberry Ice Cream
1.
First cook the blueberry sauce, add 40 grams of fine sugar to the blueberries, pour into a milk pan or pan and mix well (use a double-layer non-stick pan) to coat the blueberries evenly
2.
Turn on a small fire and stir slowly with a spatula to dissolve the sugar and the blueberries slowly ooze out the juice
3.
Then start making ice cream. Pour milk, caster sugar (60g), and salt into the milk pan, heat the milk mixture and stir until the sugar dissolves, then boil until boiling
4.
On the other side, continuously beat the egg yolk with a whisk, and pour in the boiled milk while beating (do not pour it all at once to avoid boiling the egg yolk). Until the milk is all poured, it becomes a mixture of egg yolk and milk
5.
Pour the egg yolk and milk mixture back into the milk pan (if you want the mixture to be more delicate, you can sift it once). Heat on a low heat and keep stirring with a silicone spatula until the mixture becomes thicker and thicker
6.
When the liquid is thick enough to hang the spoon, immediately turn off the heat and place the milk pan in cold water (to prevent the residual temperature from heating), stirring constantly to cool the mixture in the pan
7.
The refrigerated custard mash is mixed with the prepared blueberry sauce, stirring constantly, so that the blueberry sauce and custard mash are fully and thoroughly mixed together
8.
Finally, use an electric whisk to whip the whipped cream at high speed, until the whisk is lifted, the dripping whipped cream will leave soft lines on the surface
9.
Pour the blueberry custard into the whipped whipped cream, mix well, it is the ice cream liquid
10.
Put the ice cream liquid in the refrigerator to freeze, after freezing, eat according to personal preference
11.
Appreciation of finished products
