No-churn blueberry ice cream
3 cups fresh or frozen blueberries
3 to 4 tablespoons freshly squeezed lemon juice
1 14-ounce can sweetened condensed milk
1/4 teaspoon fine sea salt
2 cups cold heavy cream
- Line a 9x5-inch metal loaf pan with plastic wrap. Place pan in freezer. In a medium saucepan, combine blueberries and 3 tablespoons lemon juice. Bring to a boil; reduce heat to medium and cook, uncovered, until blueberries soften and release their juices, about 5 minutes, smashing berries with a potato masher as they cook. Transfer to a large bowl; set aside to cool completely. Whisk in sweetened condensed milk and salt.
- In a mixing bowl, whip cream at medium-high speed until stiff peaks form. Fold one-third of the whipped cream into blueberry mixture to lighten it, then fold in remaining cream until well-blended. Taste for seasoning; if desired, fold in remaining 1 tablespoon lemon juice. Transfer mixture to chilled pan and freeze, uncovered, until firm, 4 to 6 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.
Number of Servings: 12-14
Nutrition Facts (per serving): 264 cal., 17 g Fat, total (11 g sat. fat), 56 mg chol., 25 g carb., 100 mg sodium, 1 g fiber, 23 g sugar, 4 g pro.