Blueberry Sauce (this goes in the ice cream and can also be used as a topping):

• 1/2 tsp. cornstarch
• 2 tsp. water
• 1 cup fresh or frozen blueberries (do not thaw)
• 1 tbsp. sugar

Mix the cornstarch and water together in a small bowl; set aside. Combine the blueberries and sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the berries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch mixture. Turn up the heat to medium and cook for 3-5 minutes. Remove and allow to cool completely; the mixture will thicken as it cools.

Before or after cooling, you can strain through a fine-mesh strainer if you don’t want pieces of blueberries/skin in your ice cream (I like the texture). I also prefer to add fresh blueberries to serve and not a sauce.

Crumble: 

• 1/4 cup flour
• 2 tbsp. light or dark brown sugar, packed
• 1/4 tsp. ground cinnamon (I use Vietnamese)
• 2 tbsp. unsalted butter, melted

Mix the first three ingredients together with a fork. Add the melted butter and mix until crumbles form; set aside.

Ice Cream:

• 2 cups heavy cream
• 14 oz. can full-fat sweetened condensed milk 
• 1 tsp. vanilla

Place your hand or stand mixer bowl in the freezer for 10-15 minutes. Use your preferred mixer (I like my hand mixer) and beat the heavy cream on medium-high speed until stiff peaks form. The time will vary depending on your mixer, how cold the ingredients. Add the sweetened condensed milk and vanilla and beat on low speed just until combined. I like to use my fingers to add the crumbles to the ice cream. Next, fold in 1/4-1/3 cup of the blueberry sauce, creating swirls. Save the leftover sauce to spoon on top or just use fresh blueberries which gives the ice cream a fresh blueberry taste.

Pour the ice cream into a 1-1/2 quart freezer container or a 9×5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks. I froze it overnight…

Let sit at room temperature for 15 minutes or so before scooping!

Recipe by cookingwithauntjuju.com