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