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If you like creamy, fruity ice cream with a little bit of zing, you'll love this ice cream dish.

Pam Lolley
Recipe by Southern Living July 2015

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
25 mins
total:
6 hrs 45 mins
Yield:
Makes about 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.

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  • Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.

  • Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  • Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

  • Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

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