Raspberry-blueberry ice cream with mint syrup is a delicate delicacy with two types of jam. This creamy ice cream complements perfectly the mint syrup, which is used in the recipe instead of sugar.
It is necessary
- - 200 ml of milk;
- - 150 ml cream, 33% fat;
- - 80 ml blueberry and raspberry jam;
- - 50 ml mint syrup;
- - 3 egg yolks;
- - vanillin, food coloring, mint.
Instructions
Step 1
Combine the egg yolks with the mint syrup. Heat the milk almost to a boil, pour into the yolks in a thin stream, stirring the mass.
Step 2
Put this mixture on fire, bring to a boil again (or until steam rises), remove from heat.
Step 3
Add both types of jam to the warm mass, add vanillin. Whisk in the cream, add to the bulk.
Step 4
At this stage, you can add a little food coloring to your future ice cream.
Step 5
Put the mass in an ice cream maker, cook for 25-30 minutes. If you do not have an ice cream maker, then place the mass in a container, put it in the freezer for 2-3 hours. Stir the mixture every 40-50 minutes.
Step 6
Raspberry-blueberry ice cream with mint syrup can be served immediately (then the ice cream will be softer), or transferred to a container and brought to a harder state.
