Ingredients
Scale
- 1 pint blueberries
- 2 tablespoons water
- 1 tablespoon honey
- 2 teaspoons lemon zest
- 1 can sweetened condensed milk
- ½ cup tahini, well-stirred
- ¼ cup lemon juice
- ½ teaspoon vanilla
- 1 ½ cups heavy whipping cream
Instructions
- Combine blueberries, water, honey and lemon zest in a small saucepan set to medium-high heat. Once blueberries start to break down, turn heat to medium-low and let mixture simmer for 10-15 minutes stirring and smashing blueberries every few minutes. Remove from heat and let cool completely.
- Whisk together sweetened condensed milk, tahini, lemon juice and vanilla.
- In a separate bowl whip heavy whipping cream until you get whip cream.
- Carefully fold tahini mixture in with whip cream and mix until combined.
- Pour half of the mixture into a loaf pan. Add half of the blueberry compote and swirl to combine. Add the remaining ice cream and then blueberries and swirl again.
- Cover with plastic wrap and let freeze for at least 6 hours.
- Let ice cream sit out for 10-15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 6 hours