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Author Notes: This is an easy no sweat delectable summer treat. —Elme Jordaan
Makes 1 1/2 quarts
Lemon Ice Cream
- 1 Can of Condensed Milk
- 2 cups Whipping Cream
- 3 tablespoons Lemon Juice
- 1 tablespoon Lemon Zest
- 1 1/2 cups Fresh Blueberries
- 1/2 cup Water
- Place the blueberries and water in a saucepan. Let boil on a medium heat until thick, syrupy and dark purple. Take off the heat and let cool.
- While the syrup cools, whip the whipping cream to stiff peaks. Set aside.
- In a separate bowl whisk the condensed milk with the lemon juice and zest.
- Fold the whipped cream into the lemon condensed milk until combined.
- In a freezer safe bowl pour half the lemon base and top with half the blueberry syrup. Swirl it around with a spoon. Top with the remaining lemon base and blueberry syrup and repeat.
- Freeze for at least 4 hours. Then scoop and enjoy!
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