Ingredients:

  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 1/2 cups (360ml) heavy whipping cream
  • 1 cup (240ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp light corn syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt

Instructions:

  1. In a small saucepan, combine 2 cups blueberries, 1/4 cup sugar, lemon juice, and zest. Cook over medium heat for 10 minutes until the berries shatter and the liquid coats the back of a spoon.
  2. Transfer the blueberry mixture to a bowl and chill in the fridge.
  3. In a separate large bowl, combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/2 cup sugar, 1 tbsp corn syrup, vanilla, and salt. Stir the cream mixture until you no longer hear the scratch of sugar against the bowl.
  4. Fold the chilled blueberry compote into the cream base.
  5. Place the entire bowl in the fridge for at least 4 hours. Wait until the liquid is cold to the touch.
  6. Pour into your ice cream maker and process for about 15-20 minutes until it looks like soft serve clouds.
  7. Transfer to a container and freeze for 4 hours until firm and scoopable.