Enjoy A Homemade Ice Sweet---【vanilla Blueberry Ice Cream】

Name: Enjoy A Homemade Ice Sweet---【vanilla Blueberry Ice Cream】
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 200g milk; 150g Light cream; 60g Caster sugar; Some Vanilla extract; Some Daxi Big Blueberry Sauce; Some Chocolate Candy Pins; Some Finger biscuits; Some almond

by Poetic heart

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When I was a "liberal", whether it was hot summer or cold winter, whenever I walked on the street with my friends and saw all kinds of ice cream in the dessert shop, I often got itchy. Can't help but go in and wipe out their favorite one.
Although those colorful ice creams are beautiful and attractive, it is inevitable that there are some additives. Since I have children, I rarely take them to eat. I make some of them when I want to eat. Although it's not professional, I can't make such beautiful ones. But it is genuine, healthy and healthy, and it is especially safe to eat. If you make a little decoration casually, it will be very charming.
This summer, I also made ice cream many times, but they were all made by hand, because they had to be manually stirred several times. Generally, it was close to the evening when it was ready to be eaten during the day, so it was not easy to take pictures. recording.
This is the first time I have used an ice cream machine to make ice cream. It is much more convenient than making it by hand. Just mix the ingredients and stir for another half an hour. Moreover, the stirred ice cream is also very delicate and has no ice residue. "

Ingredients

Enjoy A Homemade Ice Sweet---【vanilla Blueberry Ice Cream】

1. The main ingredients of ice cream: eggs, milk, whipped cream, caster sugar, and vanilla extract.

Enjoy A Homemade Ice Sweet---【vanilla Blueberry Ice Cream】 recipe

2. Ingredients almonds and finger biscuits.

3. The ingredients are Daxi Big Blueberry Sauce and Chocolate Candy Pins.

4. Note: Before making ice cream, put the inner barrel of ice cream in the refrigerator for more than 12 hours, and it is best to wrap it with a clean food bag to avoid frostbite the inner barrel.

5. Knock the egg yolk into the milk pan.

6. Add 30 grams of caster sugar.

7. Stir evenly with a manual whisk.

8. Then slowly add milk.

9. Beat again evenly.

10. Heat the stirred custard over a low fire, stir while heating, and boil it into a thicker silk custard paste, and then put it in cold water to cool slightly. This is because the milk pan is still hot after leaving the fire. If you don’t let it go The bottom will continue to heat up in the water. (You need to be patient here, don’t boil over high heat, or it will become milk egg soup)

11. Beat the whipped cream over ice water until about 60%. (The inner basin is filled with whipped cream, and the larger outer basin is filled with ice water. Put the basin with whipped cream in the ice water basin)

12. Pour the cooked custard slowly into the whipped cream and stir well.

13. Take out the frozen inner tub from the refrigerator and pour the stirred ice cream liquid into it.

14. Turn on the power, turn on the work switch, and stir for about 30 minutes. (The specific operation time depends on the recipe and the amount of serving, and the time for making ice cream should not be too long, otherwise the ice cream will become too silky)

15. When the ice cream is about to be made, grind the almonds into larger particles with a food processor, and add them from the feeding port.

16. The stirred ice cream is very delicate. (This time it’s soft ice cream)

17. Put the prepared soft ice cream in an airtight container and freeze it in the refrigerator for about 2 hours to become hard ice cream.

18. Put the frozen ice cream in a bowl, cut a few grooves with a spoon, pour blueberry sauce in the groove, insert small biscuits, and sprinkle with a suitable amount of sugar needles.