Ingredients

• 1 cup blueberries
• 1/3 cup sugar
Base
• 14 ounce can sweetened condensed milk
• 2 cups whipping cream
• 1 teaspoon vanilla extract

Directions

1. In a small saucepan over medium-low heat, bring mixture to a rolling boil until it has thickened into a syrup. Strain the seeds through a sieve. Allow the mixture to cool and reserve 1/4 cup.
2. In a large bowl, whip the whipping cream to stiff peaks. In a medium bowl, mix vanilla extract and condensed milk until combined. Fold in 1⁄4 of the whipped cream to lighten the mixture. Pour the mixture into the whipped cream and fold together gently.
3. Take 1/3 of the ice cream base and fold with blueberry purée.
4. In a freezer-safe container, spoon in blueberry ice cream base and a little of the reserved purée. Swirl with the end of a spoon and repeat until all of the mixtures are used.
5. Freeze for 8 hours or overnight.