Delicious Blueberry Ice Cream – A Refreshing Homemade Dessert

Ingredients

• • 160ml Milk
  • 220g Sugar
  • 4 Egg yolks

• • 150g Blueberries
  • 400ml Cream (30-35% fat)
  • 1 tsp (3g) Pectin

• 2 Wafer plates

Directions

1. 1. Prepare the custard base: In a mixing bowl, combine the egg yolks and 120g of sugar. Whisk until the mixture becomes pale and thick. Gradually add the milk while continuing to whisk.
   2. Cook the custard: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Do not let it boil. Remove from heat and allow it to cool to room temperature. Refrigerate for at least 2 hours.

1. 1. Make the blueberry jam: In another saucepan, combine the blueberries, 100g of sugar, and pectin. Add a splash of water. Cook over medium heat until the mixture boils, then simmer for about 3 minutes. Remove from heat and cool to room temperature. Refrigerate.
   2. Whip the cream: In a large bowl, whip the cream until stiff peaks form. Be careful not to over-whip.
   3. Combine ingredients: Gently fold the cooled custard base into the whipped cream until well combined. Add the blueberry jam and gently swirl it in.

1. Freeze: Pour the mixture into a freezer-safe container. Break the wafer plates into pieces and mix them into the ice cream. Freeze for 4 to 5 hours, or until firm.
2. Serve: Scoop the ice cream into bowls or cones and enjoy!

How to Prepare

1. 1. Egg Yolks and Sugar: Begin by separating four egg yolks into a bowl. Add 120g of sugar and whisk until the mixture is pale and creamy.

1. 1. Add Milk: Gradually whisk in 160ml of milk until fully combined.
   2. Cook Custard: Transfer to a saucepan and cook over medium heat, stirring constantly until it thickens slightly. Cool and refrigerate.
   3. Blueberry Jam: Combine 150g of blueberries, 100g of sugar, and 1 tsp of pectin in a saucepan. Add a splash of water, bring to a boil, and simmer for 3 minutes. Cool and refrigerate.

1. Whip Cream: In a large bowl, whip 400ml of cream until stiff peaks form.
2. Mix Together: Fold the cooled custard into the whipped cream, then gently swirl in the blueberry jam.
3. Freeze: Transfer to a container, add broken wafer pieces, and freeze for 4-5 hours.