Ingredients
Scale
- Blueberry-Basil Sauce
- 1 – 16 oz. pkg. fresh blueberries
- ¼ cup sugar
- 1 tsp. vanilla
- Juice from ½ lemon
- 1/4 cup finely chopped basil
- Ice Cream
- 1 pt. heavy whipping cream
- 1 can (14 oz.) sweetened condensed milk
Instructions
- For the blueberry-basil sauce, combine berries, sugar, vanilla, lemon juice and basil in a medium saucepan.
- Cook over medium heat until sugar dissolves and the berries soften, 6 – 8 minutes. You may need to break the blueberries down a bit with a fork or potato masher.
- Transfer sauce to a bowl and refrigerate until cool.
- For the ice cream, in a large mixing bowl and using a hand held mixer, whip the heavy whipping cream until smooth. Add the sweetened condensed milk and continue beating until stiff peaks form.
- In the same bowl, fold in the cooled blueberry-basil sauce until fully combined.
- Pour ice cream mixture into a 9×5 loaf pan.
- Freeze for 4 – 8 hours or overnight.
- Scoop away!