Blueberry Basil Ice Cream
Blueberry Basil Ice Cream- This recipe is summer sweetness in one bite. Blueberries, basil and ice cream, is there any more that I need to say? Blueberries are fresh in season, basil is that unexpected surprise and the ease in this ice cream recipe will make you keep a half a gallon in your freezer all summer long.
- 12 oz. frozen organic blueberries
- ½ cup sugar
- 1 oz. basil
- ¼ teaspoon salt
- 2 cups heavy cream cold
- 14 oz. sweet condensed milk
- 2 teaspoons pure vanilla extract
Add blueberries and sugar to a pot and cook for 5-7 minutes over medium heat. Remove from heat and stir in basil. Use a food processor to blitz and make smooth. Sit to the side and let cool for 10-15 minutes.
In a stand mixer or in a bowl with hand mixer whip heavy cream until stiff peaks form, about 1 ½ - 2 minutes. Fold in condensed milk, vanilla and blueberry sauce, make sure you keep some streaks of cream and be careful not to take all the air out of the stiff peaks.
Transfer to dish and cover and pop in freezer for 6 hours to overnight before eating.
The secret is to have a cold bowl and cold beaters. I normally stick them in the freezer while I prep the other ingredients. The cold temperature will help the stiff peaks form faster.
To check for stiff peaks, pull the beaters out from cream and peaks should stand up.