Blueberry Ice Cream for 12 Servings

Instructions:

1. Combine blueberries, maple syrup, and lemon 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. Stir in the lemon zest, remove from heat, and let cool completely in the fridge.
2. In a chilled mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
3. In a separate bowl, whisk together the condensed milk, vanilla, and salt until smooth.
4. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula with a 'cut and fold' motion. Slowly swirl in two-thirds of the cooled blueberry reduction to create purple streaks.
5. For No-Churn: Pour the mixture into a lined loaf pan, dot the top with the remaining blueberry syrup, swirl with a knife, and freeze for at least 6 hours. For Ice Cream Maker: Pour the base into your machine and churn according to manufacturer's instructions, adding the blueberry swirl in the final 2 minutes.