1. Wash fresh blueberries and put them in a food processor to puree them.
2. Pour into a small non-stick milk pot, add 20 grams of sugar and simmer blueberry sauce over medium heat.
3. Stir quickly while boiling, and boil the water to dry. An ice cream without moisture will have no ice ballast.
4. Keep the blueberry sauce in the refrigerator until completely cooled.
5. Beat the whipped cream with 20 grams of caster sugar until it looks like yogurt. You don’t need to put sugars that don’t like sweet.
6. Beat the whipped cream until it is yogurt-like, that is, add the completely cooled blueberry sauce in a slightly thick state.
7. Cut and mix with a spatula first, and then stir smoothly with your hands.
8. Pour it into the fresh-keeping box, close the lid and put it in the refrigerator for quick freezing for more than 6 hours.
9. I froze it overnight, and took it out in advance to warm it up before digging the ball to eat. Pour out the spoon in one go.
10. Great taste
11. There is no need to stir and there is no ice ballast at all.
Tips:Blueberry jam should be boiled slowly over medium and low heat. At the beginning, if there is more water, stir it quickly, otherwise it will splash with hot water. The ice cream made with blueberry sauce that is boiled until there is no water will be ice-free.
