Ingredients
½tspcornstarch
2tspwater
1cupfresh,or frozen blueberries, not thawed
1tbspsugar,granulated
¼cupall-purpose flour
2tbsplight brown sugar,packed, or dark brown sugar
¼tspcinnamon,ground
2tbspbutter,unsalted, melted
2cupsheavy cream
14ozcondensed milk,full-fat, sweetened
1tspvanilla extract,pure
Preparation
Mix the cornstarch and water together in a very small bowl. Set aside. Combine blueberries and granulated sugar together in a small saucepan over medium-low heat.
Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch and water. Turn the heat up to medium. Stir and cook for 3 minutes.
Remove from heat and allow to cool completely. The mixture will thicken as it cools. Place it in the refrigerator to cool down quicker.
Before or after cooling, strain through a fine-mesh strainer if you don’t want blueberry chunks in your ice cream.
Mix the flour, brown sugar, and cinnamon together using a fork. Add the melted butter and mix until crumbles form. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed for about 4 minutes until stiff peaks form.
Add the sweetened condensed milk and vanilla extract, then beat on low speed until just combined. Using a large spoon or rubber spatula, fold in the crumbles.
Lastly, gently fold in ¼ cup to ⅓ cup of the blueberry sauce, creating swirls. (Use any leftovers to spoon on top.)
Spoon or pour the ice cream mixture into a deep freezer-safe container, or bowl, or a 9×5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.
Scoop, serve, and enjoy!
