Blueberry No-Churn Ice Cream
Ingredients
- 4 cups blueberries plus more for serving
- 1/4 cup caster sugar
- 1 Juice and zest of 1 lemon
- 3 cups thickened cream
- 1 395 g can sweetened condensed milk
Instructions
- In a food processor or blender, 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.
- Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.
- In 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.
- Transfer to 9"-x-5" loaf pan and freeze until firm, 5 hours.
- Serve with fresh blueberries.
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