No Churn Homemade Ice Cream
Total Time
6 hours and 25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 1 cup Mascarpone cheese, at room temp
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- pinch of salt
- 2 cups heavy cream, cold
- 1 quart fresh blueberries, cleaned, dried and sliced in half
- 1/3 cup sugar
- 1 tablespoon lemon juice
- pinch of salt
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Preparation
Step 1
Put a 9x3x5 loaf pan in the freezer.
Step 2
For the blueberry jam, combine all the ingredients in a sauce pan over medium high heat and cook, stirring often until the blueberries are soft and syrupy about 10 minutes
Step 3
Remove from the heat and let it cool. Place into the refrigerator to speed this up.
Step 4
To make the mascarpone Ice cream base, combine the mascarpone cheese, condensed milk, vanilla, and salt in a large bowl, stir to combine.
Step 5
Whip the heavy cream with a mixer on medium high speed until firm peaks form. Fold in mascarpone mixture with the whipped cream until well blended. Pour the mixture into the chilled pan and freeze, covered until it’s almost set about 2 hours
Step 6
Remove from the freezer and swirl in the cooled blueberry jam with a spoon. Return to the freezer until solid, about 4-5 hours
Step 7
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