Summer · HarvestGuide.ca

No-Churn Blueberry Ice Cream (No Machine)

Ingredients

• 2 cups blueberries
• 3 tbsp sugar (for the compote)
• 1 tbsp lemon juice
• 2 cups (500 mL) cold heavy/whipping cream (35%)
• 1 can (300 mL) sweetened condensed milk
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Cook blueberries, sugar, and lemon in a small pot over medium heat, mashing lightly, until jammy, about 8–10 minutes. Cool completely.
2. Whip the cold cream to stiff peaks in a large bowl.
3. In another bowl, stir the condensed milk with vanilla and salt. Fold it gently into the whipped cream until smooth.
4. Pour half into a loaf pan, dollop over half the cold compote, add the rest of the base, then swirl in the remaining compote with a knife.
5. Cover and freeze at least 6 hours or overnight. Let sit 5 minutes before scooping.

From HarvestGuide.ca — https://harvestguide.ca/recipes/no-churn-blueberry-ice-cream-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.