Blueberry Basil No-Churn Ice Cream

Servings: 6

Total time: 6 hours 17 minutes, including freezing time

INGREDIENTS

1 ½ cups fresh blueberries
½ cup granulated sugar
1 lemon, zested and juiced, plus more zest for garnish
¼ cup chopped fresh basil leaves
2 cups cold heavy cream
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
¼ teaspoon Diamond Crystal® Baking Salt
Extra-virgin olive oil, for garnish
Diamond Crystal® Kosher Salt, for garnish

DIRECTIONS

Combine blueberries, sugar and lemon juice in a small saucepan over medium heat. Cook, gently mashing until blueberries burst and mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in basil and lemon zest. Let cool completely and blend until completely smooth.
Whip heavy cream in a large bowl until stiff peaks form.
Whisk together ⅔ of blueberry mixture, condensed milk, vanilla and baking salt in a separate large bowl. Gradually add whipped cream, gently folding to incorporate until completely combined and no streaks remain.
Transfer mixture to a freezer-safe loaf pan and spread into a single layer. Dollop with remaining blueberry mixture and swirl using a toothpick or skewer.
Cover and freeze until completely firm, at least 6 hours, or overnight for best results.
Scoop ice cream into individual serving glasses. Garnish with a drizzle of olive oil, a sprinkle of kosher salt and additional lemon zest and serve.