After the "Minor Heat", the weather becomes increasingly hot.It's like saying "Major and Minor Heat, both are like steaming up".The hot and muggy weather makes one want to stay in a room with an air conditioner; if there could be some cold drinks, it would be perfect!The family also talks about wanting to eatice cream.Being someone who likes to think of something new, I quickly got to work making thisblueberryice cream for the family. It's truly delicious and refreshing!

    Milk

    380 gramscream380 grams blueberries 150 grams egg yolks 4 piecesSugar 60 grams

    Milk powder

    Nestle whole milk powder 100 grams Salt 1/8 teaspoonSugar (for blueberry sauce) 40 gramsFor the blueberry ice cream recipe Prepare the ingredients: First, make the blueberry sauce. Place fresh blueberries in a saucepan or

    non-stick pan

    , and add 40 grams of sugar, stirring to coat the blueberries evenly.

    2. Set the heat to low, using a silicone spatula to stir gently until the sugar dissolves and the blueberries release their juice. Once all the sugar has dissolved and the liquid is boiling, continue cooking on medium heat for a few minutes until it thickens into a sauce. Turn off the heat.3. Start making the ice cream.Pour milk, 60 grams of sugar (only 1/8 teaspoon of salt to enhance the taste but not too much), into a saucepan and heat while stirring until the sugar is completely dissolved.

    4. Separate the egg yolks.

    5. Beat the egg yolks with an electric mixer.Slowly add the heated milk mixture, stirring continuously to prevent curdling, until all the milk has been added, forming a yolk and milk mixture.

    6. Transfer the yolk and milk mixture back into the saucepan (if needed, sieve for smoother consistency).

    7. Heat over low heat while constantly stirring with a silicone spatula until the mixture thickens significantly; turn off the heat and place the pan in cold water to cool it down.

    8. Cool the egg custard mixture sufficiently before refrigerating it to 6℃.9. Mix the chilled egg custard mixture with the blueberry sauce, using a spatula to ensure thorough mixing.

    10. Whip the cream until it thickens; when you lift the whisk, the cream will leave soft trails on top, which is the desired consistency.

    11. Gently fold the whipped cream into the blueberry custard mixture until well combined, forming the ice cream base.

    12. Freeze the mixture directly without an ice cream machine or stirring; frozen ice cream can be scooped out and served in small bowls.

    Cooking Tips

    Replace the blueberries with

    strawberries

    orraspberriesto make other fruit-flavored ice creams.The best flavor and texture result from cooking the fruits into a sauce first.A variety of fruit ice cream can be made.For the best taste and texture, the fruit should be cooked into a sauce first.