Blueberry Ripple Ice Cream
Ingredients
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Blueberry Puree: 2 cups fresh blueberries, 2 tbsp sugar, and 1 tbsp lemon juice.
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Cream Base: 2 cups (480ml) heavy whipping cream (chilled).
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Sweetener: 1 can (14oz) sweetened condensed milk.
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Flavor: 1 tsp vanilla extract and a pinch of salt.
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Whole Fruit: ½ cup extra blueberries for folding in.
Instructions
1. Prepare the Blueberry Swirl In a small saucepan, combine the blueberries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, mashing the berries with a fork until the mixture thickens into a jam-like consistency. Let it cool completely. For a smoother look, you can strain the seeds, but keeping them adds great texture.
2. Mix the Sweet Base In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt. Set this aside.
3. Whip the Cream In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to over-beat; you want it light and airy.
4. Combine Gently fold the whipped cream into the condensed milk mixture using a spatula. Use a “cut and fold” motion to keep the air in the batter. Fold in the whole blueberries.
5. Create the Marble Effect Pour half the cream mixture into a loaf pan. Spoon half of the cooled blueberry puree on top. Add the remaining cream, then the rest of the puree. Use a butter knife to swirl the layers gently.
6. Freeze Cover tightly with plastic wrap and freeze for at least 6 hours (or overnight). Serve in a waffle cone for that classic parlor experience!