Blueberry Ice Cream
Ingredients:
- 226gm Cottura Cream Cheese
- 397gm condensed milk
- 480ml Westgold Whipping Cream
- 250gm Fruttose Blueberry Pie Filling and Topping
- 1/2cup fresh blueberries
- 8-12pcs Gullon Digestive Roll (crushed into crumbs)
Bahan:
- 226gm Keju Krim Cottura
- 397gm susu pekat
- 480ml Krim Putar Westgold
- 250gm Inti Blueberri Fruttose
- 1/2 cawan blueberri
- 8-12 keping biskut Gullon (dihancurkan)
材料:
- 226克 Cottura 奶油奶酪
- 397克 炼乳
- 480毫升 Westgold 鲜奶油
- 250克 Fruttose蓝莓陷
- 1/2杯 蓝莓
- 8-12片 Gullon消化饼干（敲碎）
Method:
- Using mixer to beat cream cheese on high speed until smooth and creamy, add in condensed milk and whisk until well combined.
- In another bowl, whisk whipping cream on high speed until stiff peak formed. Gently fold in cheese mixture and blueberry filling until well combined. Lastly, stir in blueberry and biscuit crumbs.
- Pour the mixture into a container, cover it and freeze overnight.
Cara Membuat:
- Guna mixer dengan kelajuan tinggi pukul keju krim sehingga lembut dan gebu, masukkan susu pekat dan gaul sebati.
- Guna mangkuk lain, pukul krim putar dengan kelajuan tinggi sehingga kembang. Masukkan adunan keju krim dan inti blueberri, gaul sebati. Akhirnya, campurkan blueberri dan biskut hancur, gaul sehingga sebati.
- Tuangkan adunan aiskrim ke dalam bekas, tutup dan terus simpam ke dalam peti ais satu malam.
做法:
- 用搅拌机以高速把奶油奶酪搅拌至顺滑，加入炼乳搅拌均匀。
- 在另外一个搅拌盆里，用搅拌机以高速把鲜奶油打发。把奶酪糊和蓝莓陷倒入打发好的鲜奶油，由下往上翻拌均匀。加入蓝莓粒和消化饼干拌匀。
- 把冰淇淋倒入冷藏用的盒子，密封冷藏至少一天。
