Lemon Blueberry Ice Cream

Directions

1. 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.
2. While the syrup cools, whip the whipping cream to stiff peaks. Set aside.
3. In a separate bowl whisk the condensed milk with the lemon juice and zest.
4. Fold the whipped cream into the lemon condensed milk until combined.
5. 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.
6. Freeze for at least 4 hours. Then scoop and enjoy!