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Homemade Ice Cream

Dec 20, 2017

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 2 cups coarsely chopped blueberries
 2 tsp sugar
 2 tsp water
 1 cup can sweetened condensed milk
 1 cup evaporated milk
 1 tsp vanilla extract
  tsp table salt
 2 tsp lemon zest



Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.


Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.


Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)


Remove container with ice cream from ice-cream maker, and freeze 30 minutes.


Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

Homemade Ice Cream