How to make it

  • Wash and stem berries. Add to sauce pan with sugar/water, lemon juice and zest. Heat gently til berries start to pop.
  • Mash with potato masher. Chill overnight.
  • Prep Ice cream cylinder by washing and freezing at least 24 hours.
  • Strain berries and reserve liquid, separate from berries in refrigerator.
  • In a large chilled glass bowl, whip the heavy cream until stiff peaks are formed.
  • Add chilled sweet condensed milk, beat again on high until peaks are formed.
  • Add half & half, vanilla and blend gently to combine.
  • Assemble ice cream maker.
  • The ice cream maker MUST be spinning before you add the ice cream mix.
  • Add milk mix to churning ice cream maker, allow the churn to process at least ten minutes, add the reserved crushed blueberries and continue to process for another 20 minutes.
  • Be careful there might be a more mix than can fit in the canister. I reserved the mix and will use it for a mix into mascarpone cheese with instant coffee for a tiramisu.....later, much later. Since there are no eggs in the ice cream mix, I feel it is safe to keep the cream mixture.
  • Pack the ice cream in an air tight container and put in deep freeze to cure and harden for three hours.
  • Will keep a month in deep freeze, if you are lucky.
  • Dessert time, cut a square of lemon bar, top with scoop of blueberry ice cream and drizzle with blueberry syrup.

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  • chuckieb 3 years ago
    Be still my beating heart......:)
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