Blueberry Ice cream
-4 cups blueberries
-1 lemon, juice and zest
-3 cups heavy cream
-1 can sweetened condensed milk
-1 cup whole blueberry preserve or blueberry pie filling
In a food processor, puree the blueberries then transfer to medium saucepan. Working over a medium heat, add the sugar, lemon juice and lemon zest. Bring the mixture to a boil then reduce the heat. Let simmer until slightly reduced, for about 15 minutes. Transfer to a bowl and place in the refrigerator to chill, for about 1-2 hours.
In a large bowl using a hand mixer or stand-alone mixer, beat the heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Add in the blueberry preserve and mix in as well.
Later in a loaf pan with other flavors of choice with a fork or chopsticks to create "ribbons" then place in the freezer to set. Enjoy!