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Ice cream (blueberry and cream cheese ice cream) | Recipe transcription by HidaMari Cooking

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Ingredients

  • (A) Frozen blueberries : 100g
  • (A)グラニュー糖 : 20g
  • (B)クリームチーズ : 200g
  • (B)グラニュー糖 : 40g
  • 無糖ヨーグルト : 100g
  • 生クリーム : 200ml
  • レモン皮 : 適量
  • レモン汁 : 1/2個分
  • シュガーコーン : 適量

Time required

40minutes

Procedure

  1. 1) Make blueberry syrup 00:01

    Put (A) in a small pan and heat it.
    Mix and heat.
    Mix so as not to burn.
    When it is boiled, transfer it to a container.

  2. 2) Mix the ingredients 01:19

    Put (B) in a bowl and mix.
    Add unsweetened yogurt and mix.
    Whisk the cream in a separate bowl, add and mix.
    Rinse the lemon zest with salt (not included in the amount), remove the salt, and scrape the zest.
    Squeeze the lemon, add the lemon juice and mix.

  3. 3) Mix blueberry syrup 05:04

    Divide 2 in half into another bowl.
    Add 1 and mix.

  4. 4) 冷やし固める 05:48

    容器に2と3を交互に入れる。
    ラップを被せて冷凍庫で一晩冷やし固める。

  5. 5) 盛り付ける 06:42

    シュガーコーンを準備する。
    4をディッシャーですくいシュガーコーンに乗せる。

Point

・ Ice cream recipe with excellent compatibility between the acidity of blueberries and the richness of cream cheese.
・ Return the cream cheese to room temperature.
・ When adding (B) in step 2 and mixing, mix until the graininess of sugar disappears.
・ The time required to cool and harden in the freezer in step 4 is not included in the required time.
・ You may omit the sugar corn and serve ice cream in a container.

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