This is an easy no sweat delectable summer treat. —Elme Jordaan
- Lemon Ice Cream
Can of Condensed Milk
- Blueberry Swirl
1 1/2 cups
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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