Ingredients
4 c. blueberries, plus more for serving
1/4 c. granulated sugar
1 Juice and zest of 1 lemon
3 c. heavy cream
1 (14-oz.) can sweetened condensed milk
Preparation
Step 1In a food processor, puree blueberries then transfer to a medium saucepan. Working over medium heat, add sugar, lemon juice, and lemon zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Step 2Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. Step 3In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk until fully combined, then fold in chilled blueberry puree. Step 4 Transfer to 9"-x-5" loaf pan and freeze until firm, 5 hours. Step 5 Serve with fresh blueberries.
The stunning bright purple color is natural from the blueberries and boiling the fruit first concentrates their flavor and color for a perfect scoop of ice cream. You can use fresh or frozen blueberries (or any type of berry for that matter!). If using frozen, we’d recommend thawing them out before breaking them down in the food processor. Or you can skip the food processor and go straight to simmering from frozen. You’ll have bigger chunks of blueberries in your final ice cream, which isn’t necessarily a bad thing! If you have any leftovers, this should keep in the fridge in an airtight container for up to 3 weeks. It will be edible past then, but it might just be a little icey. Have you made this yet? Let us know how it went in the comments below!
