Make This Blueberries & Cream No-Churn Ice Cream When It's Too Hot to Function

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Blueberries & Cream No-Churn Ice Cream

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

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

  1. In a medium bowl, whisk together sweetened condensed milk, vanilla extract, and salt until well blended. Set aside.
  2. In a large bowl, whip heavy cream with a hand mixer on medium speed until firm peaks form, about 2 minutes.
  3. 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.
  4. Pour the condensed milk mixture into the large bowl of whipped heavy cream. Gently fold with a rubber spatula until well blended.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Scoop ice cream into bowl with ice cream scooper (Buy It, $8, amazon.com) or two spoons, and serve.

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