Blueberry Swirl Ice Cream

Summer has arrived, and summer is always a great time to make and enjoy home-made ice cream. There is no need to use an ice cream churn with this recipe. The best benefits of this ice cream are that there are no food additives plus all the health benefits of butyrate found in cream. Butyrate helps maintain a healthy gut lining and aids in preventing leaky gut, and gut inflammation. Studies have showed that the consumption of high fat dairy, reduces the risk of both diabetes and obesity. One can of sweetened condensed milk contains only 220 calories, which makes 10 or more servings on ice cream, for less calories than most chocolate bars.

Soon fresh blueberries will be in season. Blueberries are on the A plus list when it comes to antioxidants. They are a true nutrient power house. Blueberries have one of the highest amounts of antioxidants of all fruit. Recent research has shown that when eaten regularly they deliver the following benefits: increased cognitive function, benefit eye sight, improved memory and help to stabilize blood sugar. A study at the University of Michigan Cardiovascular Center suggests that eating blueberries may help reduce belly fat, by regulating blood sugar and stabilizing insulin. Blueberries in the amount of one to three cups daily reduces total cholesterol and are heart protective.

When you make your own ice cream you eliminate lots of food additives, stabilizers and excess sugar. Homemade ice cream is made with simple ingredients and zero food additives.

Blueberry Swirl Ice Cream

1 cup blueberries, frozen or fresh

2 tablespoons water

3 cups heavy whipping cream,

33 -36 percent

1 cup sweetened condensed milk,

1 can

1 teaspoon vanilla

In a small pot cook the blueberries with the water, mash the blueberries with a fork as they are cooking. Cook until a sauce it made, with most of the blueberries mashed, and several whole ones left. Set to cool. When the blueberry sauce is cool, begin with making the ice cream. Using an electric mixer, beat the cream until whipped (do not over beat, or the cream will separate unto butter and buttermilk. Add in the can of sweetened condensed milk, andthe vanilla and beat until stiff peaks. Line a loaf pan with crinkled parchment paper and pour in half of the whipped cream mixture, and then half of the blueberry mixture. Swirl the blueberry sauce into the ice cream. Repeat with the remaining ice cream and blueberry sauce. Freeze for 4 to 24 hours or until firm. You can also freeze this ice cream in a 1.5-liter plastic ice cream container with lid. Take out f the freezer to soften before serving, about 15 minutes.