Wild Blueberry No Churn Ice Cream
Recipe by Jen Bates for Wyman’s
- 4 cups (500g) Wyman’s Wild Blueberries
- 2 tbsp sugar
- 1 14oz can of sweetened condensed milk
- 1 tsp vanilla
- 1⁄2 tsp salt
- 2 cups (450g) heavy cream, cold
Cook the Wyman’s Wild Blueberries and sugar in a pan over medium heat pressing down with a spatula or spoon till juices are thoroughly released, approximately 7 minutes. Strain mixture into a large bowl. Into the blueberry juice stir the sweetened condensed milk, vanilla, and salt until well mixed. Place the bowl into the refrigerator or freezer till room temperature or below (approximately 10 minutes).
Using a stand mixer with whisk attachment or a handheld beater, whip the heavy cream until stiff peaks are formed. Gently fold the whipped cream into the blueberry mixture until just combined, some streaking is ok and adds visual interest, but there should be no big clumps of pure whipped cream or pure blueberry mixture.
Gently scoop into a 9” bread pan and freeze for at least 6 hours, though overnight is better. If storing more than a day or two cover with plastic wrap or some other lid to prevent ice from forming.