Blueberry Ice-cream

Step 1

In 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.

Step 2

Simmer for 15 minutes, until slightly reduced.

Step 3

Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.

Step 4

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.

Step 5

Fold in sweetened condensed milk until fully combined, then fold in chilled blueberry puree.

Step 6

Transfer to 9"loaf pan and freeze until firm, 5 hours.

Step 7

Serve with fresh blueberries.