Step 1

For the blueberry-basil sauce, combine berries, sugar, vanilla, lemon juice and basil in a medium saucepan.

Step 2

Cook over medium heat until sugar dissolves and the berries soften, 6 – 8 minutes. You may need to break the blueberries down a bit with a fork or potato masher.

Step 3

Transfer sauce to a bowl and refrigerate until cool.

Step 4

For the ice cream, in a large mixing bowl and using a hand held mixer, whip the heavy whipping cream until smooth. Add the sweetened condensed milk and continue beating until stiff peaks form.

Step 5

In the same bowl, fold in the cooled blueberry-basil sauce until fully combined.

Step 6

Pour ice cream mixture into a 9×5 loaf pan.

Step 7

Freeze for 4 – 8 hours or overnight.

Step 8

Scoop away!