- 250 g blueberries (frozen)
- 100 g sugar
- 200 g milk
- 100 g cream
- 4 egg yolks
Blueberry Ice Cream
Garnish this delicious bluberry ice cream with some sprinkle and fresh blueberries.
Place the freezer bowl in the freezer, -18 ºC (about 0ºF), for 20-24 hours.
Thaw the blueberries.
Assemble the assistent with the beater bowl and balloon whisks.
Whisk egg yolks and sugar until the batter is light and fluffy.
Add the blueberries, milk and cream, mix well, set the batter in the refrigerator, and allow to cool to refrigerator temperature.
Pour the ice cream batter into the freezer bowl through the opening in the lid.
Let the machine run at low/medium speed for 20-30 minutes until the desired consistency is reached.
Eat right away, or put the freezeer bowl with the lid in the freezer and save for later.