Ingredients List • Four Seasons Spring Tea Infusion: 120ml (steep with 85°C hot water for 6 minutes, strain and cool with ice) • Blueberry Puree / Blueberry Jam: 60g • Fructose: 20–25ml (adjust according to desired sweetness) • Ice Cubes: 220g • Blueberry Bubbles: 40g (bottom layer) • Cheese Cream Topping: 40–50g (top layer)
Production steps: 1. Place 40g of blueberry burst beads at the bottom of the serving cup. You can slightly attach the blueberry sauce to the cup wall to enhance the appearance. 2. Add the following ingredients to the ice cream machine: 120ml of Sichuan Spring tea soup + 60g of blueberry sauce + fruit sugar + 220g of ice cubes. Blend for 40 seconds until a smooth ice cream is formed. 3. Pour the prepared blueberry Sichuan Spring ice cream into the cup, leaving a 2cm space at the liquid surface. 4. Slowly spread the cheese cream topping along the cup wall. You can also add fresh blueberries as decoration.
