We use our tried-and true no-churn ice cream method as the base for this recipe. Whipping the cream beforehand incorporates air, while using sweetened condensed milk instead of milk and sugar reduces the water content (thus the potential for ice crystals.) Serve with fresh blueberries, or maybe a little pour of Benedictine overtop.
Ingredients
- 2 cups heavy whipping cream, plus additional cream as needed
- 1 (14 oz) can sweetened condensed milk
- Juice of one large lemon
- ¼ cup sugar
- 1 cup fresh blueberries
- 4 tbsp Cointreau
- ½ tsp salt
- 1 tsp vanilla extract
Preparation
- In a saucepan over medium heat, combine the blueberries, lemon juice, and sugar. Bring to a simmer and cook until the blueberries are beginning to burst, about 5 minutes. Use a fork or a potato masher to help them along. Allow the blueberry mixture to cool completely (popping in the fridge speeds this process up.)
- Add the cream to a large bowl. Beat with a mixer until it holds stiff peaks.
- Add the sweetened condensed milk, Cointreau, salt, and vanilla extract to the whipped cream. Gently beat to combine.
- Drizzle the cooled blueberry syrup over the cream mixture. Using a butter knife or a small spoon, gently fold and swirl the syrup into the cream. Be careful not to overmix.
- Transfer the contents of the bowl to a freezer-safe container and chill in the freezer for at least 6 hours.
- To serve, allow to thaw for a few minutes at room temperature.
