Ingredients (Makes 1 quart plus overrun)
- 1 Pint blueberries
- 1/2 Cup sugar
- 2 Tbsp. lemon juice
- 1 Can sweetened condensed milk (1 to 14 oz. can)
- 2 Cups milk
- Place the blueberries, sugar and lemon juice in a pot. Cook over medium heat for about 5 minutes or until the sugar has dissolved and the berries are tender. Transfer mixture into blender or puree using an immersion blender. Strain out seeds if desired.
- Place the condensed milk in a bowl. Gradually whisk in the blueberry puree and the milk until smooth. Freeze in an ice cream machine according to manufacturers directions. Transfer to a container and place in freezer to for a firmer ice milk.
- Serve in chilled bowls garnished with blueberries and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com