Blueberry Cobbler Ice Cream

Blueberry Cobbler Ice Cream

(makes 1 quart)

2 cups heavy whipping cream

1 cup sweetened condensed milk

2 graham crackers, coarsely crushed

3/4 cup blueberries (fresh or frozen)

1/4 cup sugar

1 tablespoon vanilla

1. Combine blueberries, sugar, and vanilla in a small skillet.  Bring to a boil, then reduce heat, and let simmer until mixture thickens (it should resemble a jam).
2. IMPORTANT: Allow mixture to cool completely before moving on to the following steps.
3. Using an electric mixer, whip heavy cream until soft peaks form.
4. Slowly add sweetened condensed milk and continue whipping until soft peaks form again.
5. Fold in graham crackers.  Avoid over-mixing.
6. Scoop whipped mixture into a freezer-safe container. Spread evenly.
7. Drop spoonfuls of cooled blueberry mixture over whipped mixture.  Swirl with a knife.
8. Freeze covered for at least 8 hours.

Enjoy!