Blueberry Lemon Ice Cream
SERVINGS: 10
Growing up, we made hand-cranked ice cream the old-fashioned way mixing ice with rock salt. Make your own Blueberry Lemon Ice Cream with RFK Blueberry Lemon Artisan Fruit Spread and this simple recipe.
WHAT YOU NEED
1 jar RFK Blueberry Lemon Artisan Fruit Spread
1 metal loaf pan
2 tsp. Georgia honey
2 c. cold heavy whipping cream
14-oz. can sweetened condensed milk
1 tsp. kosher salt
Optional: 1 cup blueberries, washed and dried
INSTRUCTIONS
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, condensed milk, sea salt and honey. Beat on high until mixture forms stiff peaks.
Mash the optional blueberries and fold into the ice cream base. Pour mixture into the metal loaf pan.
Swirl one jar of RFK Blueberry Lemon Artisan Fruit Spread into the ice cream base. (I like to drop dollops of fruit spread and cover with more ice cream base.) Cover the loaf pan with plastic wrap and freeze for six hours. Create new memories!
