Blueberry Lime Ice Cream for 6 Servings

Instructions:

1. Combine blueberries, 1/4 cup sugar, and lime juice in a saucepan over medium heat. Stir occasionally for 8–10 minutes until the berries burst and the liquid thickens into a syrupy consistency.
2. Pour the blueberry mixture into a blender and pulse until smooth.
3. Transfer the puree to a bowl and refrigerate until completely cold.
4. In a large bowl, whisk together the chilled heavy cream, whole milk, 3/4 cup sugar, lime zest, vanilla, and salt.
5. Slowly stir the chilled blueberry-lime reduction into the cream base until the mixture is a deep purple color.
6. Let the base sit in the fridge for at least 30 minutes to allow the lime zest to infuse.
7. Pour the mixture into an ice cream maker and churn according to manufacturer's directions until it reaches a soft-serve consistency (usually 20–25 minutes).
8. Transfer the ice cream to a freezer-safe container, press plastic wrap directly onto the surface, and freeze for at least 4 hours until firm.