Food Capital Information Center
Recipes
Hamamatsu Blueberry
Hamamatsu blueberry ice cream
- eggs/milk
- fruit
- Japanese style
Ingredients (For 5 people)
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Method
Place blueberries, honey, and water in a large heat-resistant container and heat in a 600W microwave for 2 minutes (do not wrap)
Once ❶ has cooled, cover with plastic wrap and refrigerate overnight. The sauce is complete.
Add sugar to egg yolks and stir until whitish.
Add milk warmed to around 40℃ into ❸ and mix evenly.
Transfer to a pot and heat over medium heat for 2 minutes while stirring from the bottom with a rubber spatula (do not boil).
Soak the whole pot in water and let it cool while stirring.
Pour ❻ into a heat-resistant container and freeze in the freezer overnight.
Soften ❼ in the microwave until you can stir it with a spoon.
Mix with the back of a spoon to crush the crunchy parts to complete the ice cream.
Pour ❷ onto a bowl filled with ice cream and it's done!
*Please do not give to infants under 1 year old as it contains honey.
Key Points
Point ❸
Stir well until it becomes whitish, the odor of the egg yolk will be reduced and the result will be smooth.
Point ❺
Let it thicken a little, but be careful not to let it get too hot.
*Recipe provider: Eriko Kobayashi, creator of the Fujinokuni food capital (Kobayashi Recipe Development Co., Ltd. directly managed store: Flower-like cake)
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*The recipe is information published in the August 29 issue of the Prefectural Newsletter.
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