Blueberry Ice Cream
1.
1. Put the milk, 10 grams of fine sugar, and egg yolk in the pot and stir evenly, and heat it over a low heat. Remember to keep stirring to avoid sticking to the bottom. Heat until a trace can hang on the spoon and then turn off the heat. Put it in a cool place and let it cool.
2.
2. Pour the whipped cream into the container, pour in 10 grams of fine sugar and beat to 50% of the hair, and then put it in the refrigerator for later use.
3.
3. After the milk mixture has cooled, put the whipped cream into the container and mix it evenly, and put it into quick freezing for 1 hour.
4.
4. Now start to make blueberry sauce. Put the washed blueberries and 10 grams of caster sugar in a pot and mix well. Boil in water until the blueberries are soft and the caster sugar is fused. You can use a spoon to cut the blueberries in half or grind them during the cooking process. Rotten. Stir in the middle and cook for 15 minutes. The main thing is to let the sugar taste and the blueberries can cook out the color. After cooking, put it aside and let it cool before putting it in the refrigerator.
5.
After 5.1 hours, take out the ice cream and stir it with a whisk or a mixing spoon. At this time, the sides will become a little harder. This process needs to be stirred 3-4 times, and then take it out every 2 hours and stir it for the last time. Just stir in the blueberry sauce and freeze until hard.
