Blueberry Ice cream

Ingredients

• 2 cups blueberries
• 2 cups half-and-half
• 1 can (14-ounce) sweetened condensed milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Steps to Make It

1. Pick over the blueberries, rinse them clean, and pat them thoroughly dry. For a lot of berry texture in the final ice cream, put the blueberries in a bowl and mash them with a fork. For a smoother final texture whirl, the blueberries in a blender or food processor until completely smooth. How pureed or mashed you want the blueberries is completely a matter of taste; the ice cream is tasty either way. (do not slack on mashing berries. Either cook down or blend. Resist your urge to use whole.)
2. Set the blueberries aside.
3. In a large bowl, combine the half-and-half, condensed milk, heavy cream, and vanilla extract. If you've puréed the blueberries until completely smooth, stir in the blueberries, too. If you've left them a bit chunkier and mashed, keep them aside for now.
4. Freeze the mixture in an ice cream maker according to manufacturer's instructions. If you haven't added the blueberries yet, add the mashed blueberries once the mixture is frozen to the texture/thickness of soft-serve ice cream. Or, make ice cream without an ice cream maker and stir in the blueberry puree once the mixture is almost completely frozen.

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