1. Pour egg yolks, caster sugar, and milk into the milk pan
2. Use a small fire to heat and stir constantly, see that the liquid starts to make small bubbles after being heated, immediately remove from the fire
3. Pour in all the cold whipped cream
4. And stir well
5. After the mixture is completely cooled, pour it into the mixing cup of the wall breaker
6. Add fresh blueberries
7. Put the lid on, plug in the power, and select the stir button
8. The machine starts to work, turn off the machine after whipping evenly, this is the blueberry ice cream liquid
9. Pour the ice cream liquid into the crisper and put it in the refrigerator to freeze. My container is too shallow, it’s better to be darker so that it won’t splash out when whipping
10. The cream is frozen until it starts to freeze, take it out and beat with a whisk for 2 minutes before putting it in the refrigerator
11. After 1 hour, take it out and continue whipping until the volume expands and the cream is whipped. Put it back into the freezer. After 5-6 hours, it is completely frozen and you can eat it.
Tips:1. Make the taste of ice cream delicate and light. The ice cream needs to be taken out and stirred for more than 2 times in the freezing process. The cream must be beaten the last time to see the fluffy effect.
2. When boiling the egg yolk and milk mixture, pay attention to the heat and don't overcook it. After cooking, immediately add whipped cream, which can make the temperature cool quickly and prevent the residual temperature from heating
