Best Blueberry Ice Cream for 12 People

Instructions:

1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
2. Cook for 8–10 minutes, stirring occasionally, until the berries burst and the liquid thickens into a syrupy glaze.
3. Remove from heat, stir in 5ml vanilla extract, and transfer to a bowl. Chill completely in the refrigerator.
4. Pour cold heavy whipping cream and salt into a chilled mixing bowl.
5. Whip on medium-high speed until stiff peaks form.
6. Slowly fold in the sweetened condensed milk and remaining 5ml vanilla extract using a spatula, being careful not to deflate the whipped cream.
7. Pour half of the white cream base into a 9x5 inch metal loaf pan or freezer-safe container.
8. Dollop half of the cooled blueberry reduction on top.
9. Repeat with the remaining cream and berries.
10. Use a knife or skewer to gently swirl the purple syrup into the white cream to create a marbled effect.
11. Cover with plastic wrap pressed directly onto the surface and freeze for at least 6 hours.