Lemon Blueberry Ice Cream

By Barefeet In The Kitchen

Ingredients

2 cups fresh or frozen blueberries
¼ cup sugar
1 teaspoon cornstarch
2 tablespoons water
7 ounces sweetened condensed milk (exactly half of a standard 14-ounce can )
½ cup fresh lemon juice (about 3 large lemon's worth)
3 tablespoons fresh lemon zest (finely minced, about 1½ large lemon's worth)
1 cup heavy cream
1 cup milk
½ cup sugar
teaspoon kosher salt
½ teaspoon vanilla

Prep Time5mins
Servings6

Instructions

Blueberry Sauce Instructions

Place the blueberries, ¼ cup sugar, cornstarch, and water in a small saucepan. Set the heat to medium-low, stirring occasionally, until the berries have softened. This should take 2-3 minutes.

Mash the berries a bit with a potato masher and stir constantly while the liquid simmers and the sauce thickens, about 2 minutes more. Remove from the heat and cool completely before placing in the refrigerator to chill until COLD.

Ice Cream Instructions

In a large bowl, whisk together the condensed milk and the lemon juice until completely smooth. Add the lemon zest, cream, milk, ½ cup sugar, salt, and vanilla. Whisk well to combine. Pour into your ice cream maker and process according to the manufacturer's instructions.

Scoop the freshly churned ice cream into a freezer-safe container, drizzling the blueberry sauce over each scoop as you add more to the container. Place in the freezer until ready to serve.