Recipe: No-Churn Blueberry Ice Cream 免攪拌藍莓冰淇淋

Original recipe link (原版食譜): Easy Homemade No Churn Blueberry Ice Cream Recipe

Ingredients 食材

• 1 1/2 cup frozen or fresh blueberries 冷凍或新鮮藍莓
• 2 tablespoon lemon juice 檸檬汁
• 1/4 cup sugar 糖
• 2 cups heavy cream 重鮮奶油
• 14 ounce can sweetened condensed milk 煉乳
• 1/2 cup fresh blueberries 新鮮藍莓

Instructions 作法

1. Place a 9×5 loaf pan into the freezer.
2. In a medium saucepan, combine the frozen blueberries, lemon juice, and sugar. Bring the mixture up to a boil over high heat. Once the mixture comes up to a boil, reduce the heat to medium heat. Smash the blueberries and allow the mixture to simmer for 10 minutes.
3. Push the mixture through a fine-mesh strainer over a large bowl. Place the mixture into the fridge for 30 minutes to allow the mixture to cool.
4. In a large bowl, combine the heavy cream and sweetened condensed milk. Using a mixer, whip with a mixer on high until the mixture has soft peaks.
5. Fold the blueberry sauce and fresh blueberries into the heavy cream mixture.
6. Pour the mixture into the loaf pan and cover with plastic wrap. Place it in the freezer for 5 hours until the ice cream has set.

1. 將 9×5 的吐司模放入冰箱。
2. 將冷凍藍莓、檸檬汁和糖混合，放入中等大小的平底深鍋中以高溫煮沸。一旦沸騰，將火調至中火，把藍莓搗碎，然後煮 10 分鐘。
3. 將藍莓混合物用細網過濾到大碗中，放入冰箱 30 分鐘，使之冷卻。
4. 在一個大碗中，將重鮮奶油和甜煉乳混合。使用攪拌器高速攪打，直到出現軟性發泡(濕性發泡)。
5. 將藍莓醬和新鮮藍莓拌入重鮮奶油混合物中。
6. 將混合物倒入吐司模中，並用保鮮膜覆蓋。放入冷凍庫冰 5 小時直到冰淇淋凝固。

Notes/Tips 小撇步

I kept the strained blueberry pulp and added it to the ice cream.
我把過濾後的藍莓渣子留下也加入冰淇淋中

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