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Homemade Ice Cream

 2 tasses coarsely chopped blueberries
 2 c-à-c sugar
 2 c-à-c water
 1 tasse can sweetened condensed milk
 1 tasse evaporated milk
 1 c-à-c vanilla extract
  c-à-c table salt
 2 c-à-c lemon zest
1

Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.

2

Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.

3

Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

4

Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

5

Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.