Lemon Blueberry Ice Cream

1. 1

   Place the blueberries and water in a saucepan. Let boil on a medium heat until thick, syrupy and dark purple. Take off the heat and let cool.

2. 2

   While the syrup cools, whip the whipping cream to stiff peaks. Set aside.

3. 3

   In a separate bowl whisk the condensed milk with the lemon juice and zest.

4. 4

   Fold the whipped cream into the lemon condensed milk until combined.

5. 5

   In a freezer safe bowl pour half the lemon base and top with half the blueberry syrup. Swirl it around with a spoon. Top with the remaining lemon base and blueberry syrup and repeat.

6. 6

   Freeze for at least 4 hours. Then scoop and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.