This no-churn ice cream recipe is inspired by the dessert of Japan. Yuzu replaces lemon in this delicious Blueberry Ripple Ice Cream.
Add the blueberries, water and sugar to a heavy bottomed pan.
Heat gently until the sugar has dissolved.
Turn the heat up to medium and cook the blueberries and sugar syrup for 15-20 minutes or until the blueberries have begun to break down.
turn up the heat to high and bring to a bubble, stirring constantly.
Remove from the heat once the mix is thick and syrupy.
Let the blueberry syrup cool completely before adding the yuzu one tablespoon at a time (keep tasting until you're happy with the balance of sweet and sour).
Whisk together the double cream and condensed milk until it has formed soft peaks.
Carefully fold through the blueberry and yuzu ripple.
Spoon the ice cream into a freezer safe container.
Cover with cling film and freeze for 3 hours or until the ice cream is firm but scoop-able.