Creamy Blueberry Filling

Name: Creamy Blueberry Filling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g ice cream; 150g Basic White Bean Paste

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is ice cream made in summer. The weather is getting colder and colder, and no one will eat this stuff anymore. Simply taking advantage of the Mid-Autumn Festival of large-scale production of moon cakes, they were refitted and displayed in another form. Probably no one can think of its original appearance.

Ingredients

280g Ice Cream
150g Basic White Bean Paste

Creamy Blueberry Filling

1. Ingredients: 280 grams of blueberry cream ice cream, 150 grams of basic white bean paste

2. Put the ice cream in the pot, heat it to melt, heat it over medium heat to evaporate half of the water, and add the white bean paste

3. Stir evenly, turn to low heat and heat until thick. Gradually clump together, grease seeps out, moisture drains, and comes out of the pot

Tips:
Because I didn't want to make too much, I only used 150 grams of white bean paste. In fact, you can add white bean paste at a ratio of 1:1, so that the oil will not be too heavy.
For the basic white bean paste recipe, please see the previous recipe