Summer is the time for bright and light desserts rich in various vitamins and microelements. Homemade blueberry ice cream is a great option for this summer treat.
It is necessary
- - milk (300 ml);
- - cream 35% fat (100 ml);
- - powdered milk (1 tbsp. spoon);
- - icing sugar (170 g);
- - egg yolks (4 pcs.);
- - powdered milk (1 tbsp. spoon);
- - fresh blueberries (200 g);
- - lemon juice (1 tablespoon).
Instructions
Step 1
Pour milk into a small saucepan, adding 1 tbsp. a spoonful of milk powder and put on low heat. When the milk boils, remove the pan from heat and cool to 40 degrees. While the milk is cooling, beat the yolks with 50 g of powdered sugar in a small enamel bowl until a stable thick foam forms. Then, without stopping to stir, pour into the cooled milk. Place the resulting mixture in a water bath and cook it until thickened (about 10-15 minutes), stirring constantly. Remove the bowl with the yolk-milk mixture from the water bath and immediately place it in a large container filled with cold water, after which we put the mixture in the refrigerator for 20 minutes.
Step 2
Whip the cream with 50 g of icing sugar until it turns into a thick and fluffy foam. From fresh blueberries and 70 g of powdered sugar, use a blender to make berry puree, adding 1 tbsp. a spoonful of lemon juice. Combine the cooled yolk-milk mixture with blueberry puree and whipped cream, carefully alter everything. We put the blank for ice cream in a plastic container and put it in the refrigerator for freezing.
Step 3
During the freezing process, the blueberry ice cream must be removed from the freezer for the first 2 hours and stirred periodically every 20 minutes to avoid the formation of coarse crystals. In the remaining 2 hours of freezing, you no longer need to stir the ice cream.
Step 4
Garnish with whole blueberries before serving.
