Although it was only in May recently, it was unusually hot from the south to the north. I sent an ice cream to it. It’s a very refreshing egg-free formula. It’s also simple and convenient to make, although there are no eggs, but the taste. It is also very soft and delicate, and the sweet and sour of blueberries is really tempting to stop~
Wash the blueberries and drain the water into the pot. Add 20 grams of fine sugar and mix well.
Cook on low heat and stir constantly with a wooden spoon.
After the soup is thick, add the lemon juice and cook for a while.
To determine if the jam is good, you can use a small spoon to drip into the water, if the jam does not spread out.
The boiled blueberry jam is cooled and then mixed evenly with 150 grams of yogurt (this step is forgotten).
150 grams of whipped cream + 10 grams of fine sugar to a state of bare flow, mixed with blueberry yogurt.
Mix well, full of anthocyanins~ (If there is no ice cream machine, this step can be frozen directly after completion)
Pour into the ice cream machine and stir for 20 minutes. Finally, it is frozen and frozen. Take it out and soften it for a while before eating. Use a spoon to dig the ball.
This ice cream is not high in sugar, it is sweet and sour. If you like sweet mouth, you can add more sugar.