1. Add 100 grams of milk to the seeds of the vanilla bean pod, and boil the skin of the vanilla bean pod;
2. Pour 2 egg yolks into the container and beat until white.
3. Slowly pour 100 grams of boiled milk into the egg yolk. Pour slowly so that the egg yolk will not be hot.
4. Mix well and remove the vanilla bean skin. Then slowly boil it over a low heat until it is thick. Don't keep it on high, keep it below 85 degrees. After that, it will become an egg flower, and then let it cool in ice water.
5. 250g whipping cream beaten until there are lines
6. Mix the milk paste and 100 grams of yogurt evenly
7. Add a small amount of whipped whipped cream to the yogurt paste, mix and stir well, then add blueberry sauce and stir (you can taste the sweetness, add according to the sweetness), finally add all the remaining whipped cream, mix and stir.
8. After putting it in the refrigerator and freezing for 3-4 hours, the edges will harden. Take it out and scrape it out with a spoon, flatten and press it firmly; then put it in the refrigerator for 2-3 hours until it is hard, take it out for the second time, scrape it out, flatten it and press it firmly; put it in the refrigerator for 1-2 hours until it is hard, the third time Take it out, scrape it loose, and then compact; put it in the refrigerator for about 1 hour until it is hard, or it can be divided into small molds, one cup at a time, convenient for consumption.
Tips:1. The ice cream needs to be stirred 4-5 times before it is soft enough. I was lazy and only stirred it 3 times. There was some ice residue, but it was just as delicious.
2. Ice cream only consumes egg yolk, and the remaining egg white can be used to make double skin milk, no waste at all.
