Homemade Ice Cream with Blueberries

Start this blueberry ice cream with the puree. Blend the berries with the lemon juice until smooth and, for a finer result, pass them through a sieve. Set aside part of the puree to swirl in at the end.

Whip the chilled cream until stiff. Gently fold in the sweetened condensed milk and most of the fruit puree to make a smooth, airy mixture. Work gently and only briefly, so the cream keeps its air and the result stays light and fluffy.

Pour the mixture into a freezer-safe container and swirl the reserved puree through it with a spoon for a marbled effect. Cover and freeze for at least 6 hours, ideally overnight.

Before serving, let it soften at room temperature for a few minutes so it scoops easily. Serve scoops in bowls or cones and decorate with fresh berries. It is lovely with a little dark chocolate or a spoon of fruit sauce.