1. Material collection diagram.
2. Stir the egg yolks, add fine sugar, and beat with an electric whisk until the color is white and the volume is twice as large. Put the milk in a bowl in a microwave oven for about 30 seconds to warm up.
3. Add the heated milk to the egg yolk and stir well.
4. Add cornstarch and vanilla extract and mix well.
5. Heat it on a low heat, stirring constantly until the custard becomes slightly viscous and the cornstarch begins to gelatinize. After cooling, refrigerate for 1 hour.
6. The whipped cream is distributed with an electric whisk until it is distributed. The whipped cream is as shown in the figure. The volume is enlarged by 2 times, but it can still flow.
7. Add the refrigerated custard to the whipped cream.
8. well mixed.
9. Add dried blueberries and mix to form an ice cream liquid.
10. Pour into an airtight box and place in the refrigerator for 2 hours. When the ice cream is half solidified, take it out and turn it up from the bottom with a shovel, and stir the ice cream evenly. Turn the ice cream every 2 hours and repeat the procedure 4 times.
11. The finished ice cream.
12. Finished picture.
Tips:1. In order to make the ice cream taste smooth, meticulous and free of ice scum, add cornstarch and the emulsification effect of egg yolk to reduce ice scum.
2. The milk can be heated and warm, the overheated milk will wash the egg yolk into egg flowers.
3. The frozen ice cream should be stirred continuously, so that the fresh cream and the custard are completely fused in order to make an ice cream with a smooth texture.
4. Before eating, it can be placed in the refrigerator to warm up, and the taste will not be too hard.
