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On the list of Most Aggravating Life Moments, few things top craving a scoop of ice cream on a toasty summer evening when every single parlor in a 15-mile radius is closed. Sure, you have a quart of store-brand vanilla bean nestled in the back of the freezer that you *could* eat if you were truly desperate. But let's face it: when you've got your heart—and stomach—set on a flavor-packed scoop that's so colorful it's basically an edible form of art, that frozen block of blah in your kitchen simply won't do.
Blueberries & Cream No-Churn Ice Cream
Makes: 1 9" x 5" loaf pan
Cook time: 30 minutes
Total time: 7 hours
Special equipment needed:
Ingredients
Directions
- In a medium bowl, whisk together sweetened condensed milk, vanilla extract, and salt until well blended. Set aside.
- In a large bowl, whip heavy cream with a hand mixer on medium speed until firm peaks form, about 2 minutes.
- With a rubber spatula, gently fold 1 cup of whipped heavy cream into the condensed milk mixture until combined. There will be a few lumps.
- Pour the condensed milk mixture into the large bowl of whipped heavy cream. Gently fold with a rubber spatula until well blended.
- Pour ice cream base into chilled 9″ x 5″ loaf pan. Smooth top with a rubber spatula and cover with plastic wrap or towel. Freeze until ice cream is almost soft-serve consistency, about 2 hours.
- In a small pot, heat blueberries, sugar, and lemon juice on low-medium heat and bring to a simmer. Stir constantly with a rubber spatula until mixture thickens to a sauce-like consistency, about 10 minutes. There will be some chunks of blueberry. Let cool 10 minutes.
- Remove ice cream from the freezer. Pour blueberry mixture on top of ice cream and gently fold mixture into ice cream until just combined. Do not over mix.
- Cover ice cream with plastic wrap or towel and freeze for 4 to 5 hours for soft serve-style ice cream, or overnight for hard ice cream.
- Scoop ice cream into bowl with ice cream scooper (Buy It, $8, amazon.com) or two spoons, and serve.
