Native Blueberry Ice Milk - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Native Blueberry Ice Milk

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    Chef Jamie Roraback shares his recipe for native blueberry ice milk.

    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

    Preparation

    1. 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.
       
    2. 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.
       
    3. Serve in chilled bowls garnished with blueberries and enjoy!

     


    Lincoln Culinary Institute’s Website: www.lincolnculinary.com