Ingredients

The following ingredients have 4 Servings
  • 1 14 oz. can sweetened condensed milk
  • 8 egg yolks
  • 1 whole egg
  • 1 cup whole milk
  • 1 quart heavy cream
  • 3 pints blueberries (fresh, rinsed and dried)
  • 2 tbsp lemon juice (fresh)

Instruction

  • In a large bowl, gently whisk together the egg yolks, whole egg, and sweetened condensed milk. Set aside.
  • In a large skillet, add the milk and heavy cream over medium heat. Heat until just starting to shimmer and is warmed.
  • Ladle about 2 cups of the hot cream mixture into the egg mixture, whisking constantly until fully combined. Do this gradually, continuously whisking. Slowly pour the egg mixture back into the pan with the hot cream, whisking constantly. Continue whisking and stirring for about 1 minute, until slightly thickened. Pour back into the bowl and place in an ice bath. Let cool completely.
  • Meanwhile, pureé two pints (4 cups) of the blueberries in a blender. Save the other pint (2 cups) to add into the ice cream later.
  • Strain the juice into a bowl, discarding the skins. Stir in the lemon juice.
  • Once the custard mixture is cooled, stir in the puréed blueberries.
  • Depending on the size of your ice cream maker, you may need to churn the ice cream in two batches. Process the ice cream until the mixture has thickened but not frozen. In the final 5 minutes of churning, add in the remaining 1 pint of fresh blueberries.
  • Transfer the ice cream to a plastic container with a tight-fitting lid and freeze for at least up to 4 hours. If freezing for more than 4 hours, allow the ice cream to thaw for about 20 minutes before serving.