Blueberry Buttermilk Ice Cream

Adapted from this recipe

from A Calculated Whisk

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1-1/2 cups buttermilk

1/3 cup sweetened condensed milk

1 tablespoon honey

1x lemon, washed

2 cups frozen blueberries (do not defrost)

2/3 cup cream

1 teaspoon vanilla extract

pinch of  sea salt

Place 1/2 cup of the buttermilk into a small saucepan and set over low heat and warm gently - keep an eye on it and do not allow the mixture to come to a simmer.  Remove from the heat and whisk in the condensed milk and honey, stirring until dissolved.

Cut the lemon into smallish chunks, flick out any seeds, and then put all the lemon chunks (yes, skin and all) into the food processor and blitz until very finely chopped, almost a puree.

Add the buttermilk mixture to the food processor, along with the blueberries, cream, vanilla and salt.  Process until smooth, then transfer to a jug and refrigerate for a few hours.

Remove chilled mixture from the fridge and churn in an ice cream maker, according to manufacturer's instructions.  Dive in straight away, or transfer to a freezer-proof container and freeze for several hours to firm up.