The MacPherson Diaries

Blueberry Swirl Ice Creams

by

I live for Summer, and especially now I have children. Our favourite thing to do on a hot Summers day is head to the river with an ice cream. 

The kids really love a creamy treat so these Blueberry Swirl Ice Creams using Sujon Blueberries are just perfect.

They are simple as too! You make a blueberry coulis type mix and then a simple vanilla ice cream (no churn) and place the two, intertwined, in your ice cream moulds. Freeze overnight and you are ready for a trip to the water!

I have worked with Sujon for a few years now and the family run company based in Nelson, NZ, always have such lovely fruit. Beautiful quality and superior taste.

Must be time to make these ice creams now xx Jana

Print

Blueberry Swirl Ice Creams

Author Jana Macpherson

Ingredients

Blueberry Mix

  • 1 cup Sujon Blueberries
  • ½ cup caster sugar
  • ½ teaspoon lemon juice

Ice cream

  • 395 gram can of sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups cold cream

Instructions

  1. Start with the blueberry mix, add all ingredients into a small pan over a medium heat. Heat for a few minutes until sugar has dissolved. I like the blueberries to stay intact as opposed to becoming all mushy.
  2. Remove from the heat and leave to cool (or refrigerate) before assembling with the ice cream
  3. To make the ice cream
  4. Pour the sweetened condensed milk into a large bowl and add the vanilla. Mix.
  5. Whip the cream into stiff billowy peaks
  6. Mix a large spoonful of the whipped cream into the condensed milk. Gently does it. You are lightening the condensed milk so it is easier to fold into the rest of the whipped cream.
  7. Add the rest of the whipped cream to the bowl with the condensed milk. Fold it in gently. It may look lumpy but don’t be concerned. Keep folding and it will become soft and silky. A few lumps are fine. Do not over mix or it will not taste soft and silky.
  8. Take your ice cream moulds, the exact method will differ for different moulds, but in most cases you will add a few spoons blueberry mix, then dot around some ice cream mix, add a little more cream mix, a little more blueberry and finish with ice cream mix. Basically, you want to keep the mixtures separate so that you get a swirl effect rather than all just a purple colour.
  9. Chill for 6 hours in the freezer, then you are ready to serve!

Recipe Notes

This recipe makes around 15 ice creams, for a smaller batch, divide the recipe in half. 

About themacphersondiaries