Blueberry Ice Cream Recipe (with Video)

1. Add blueberries and sugar to a medium-sized saucepan and bring to boil over medium-high heat.
2. Reduce the heat to medium and continue to cook until the blueberries begin to soften and release their juices, about 5 minutes.
3. Remove from heat and allow to cool.
4. When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.
5. In a large bowl, whip the heavy cream until stiff peaks form.
6. Fold in the sweetened condensed milk, vanilla extract, and salt.
7. Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.
8. Pour the mixture into the prepared pan and freeze for 4 hours or more.
9. Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.