Blue Cherry Rum Ice Cream

Have materials ready. Wash blueberries and drain. Place the ice cream tub in the refrigerator and freeze until there is no sound of the frozen liquid shaking.

Mix the egg yolks and sugar and stir evenly until the egg yolks turn white. (When is it considered good? There is actually no definition. Pay attention and observe that the color changes from yellow to light yellow and then to white.)

Pour the milk into a milk pot and heat over low heat until bubbles begin to bubble and subside at the edges of the pot. Turn off the heat immediately and leave the stove. Slowly pour the hot milk into the egg yolks, stirring evenly. Pour the custard into the milk pot again, heat over low heat, stirring constantly, until it thickens (the center begins to bubble and expands upwards) and immediately turn off the heat. Let the custard cool and refrigerate for 3-4 hours.