On a hot Summers day it is hard to beat the taste of a great ice cream. This recipe was created by the talented Jana Macpherson.
It only has 6 ingredients and we love just how easy it is too make!
Blueberry Swirl Ice Creams
1 cup Sujon Blueberries
½ cup caster sugar
½ teaspoon lemon juice
Ice cream 395 gram can of sweetened condensed milk 1 teaspoon vanilla extract 2 cups cold cream
Start with the blueberry mix:
Add all ingredients into a small pan over a medium heat. Heat for a few minutes until sugar has dissolved. I like the blueberries to stay intact as opposed to becoming all mushy.
Remove from the heat and leave to cool (or refrigerate) before assembling with the ice cream.
To make the ice cream:
Pour the sweetened condensed milk into a large bowl and add the vanilla. Mix. Whip the cream into stiff billowy peaks Mix a large spoonful of the whipped cream into the condensed milk. Gently does it. You are lightening the condensed milk so it is easier to fold into the rest of the whipped cream. Add the rest of the whipped cream to the bowl with the condensed milk. Fold it in gently. It may look lumpy but don’t be concerned. Keep folding and it will become soft and silky. A few lumps are fine. Do not over mix or it will not taste soft and silky. Take your ice cream moulds, the exact method will differ for different moulds, but in most cases you will add a few spoons blueberry mix, then dot around some ice cream mix, add a little more cream mix, a little more blueberry and finish with ice cream mix. Basically, you want to keep the mixtures separate so that you get a swirl effect rather than all just a purple colour.
Chill for 6 hours in the freezer, then you are ready to serve!
Have a great Christmas and all the best for 2021.