No Churn Blueberry Ice Cream

INGREDIENTS:

1 1/2 cup frozen or fresh blueberries
2 tablespoon lemon juice
1/4 cup sugar
2 cups heavy cream
14 ounce can sweetened condensed milk
1/2 cup fresh blueberries

DIRECTIONS:

Place a 9×5 loaf pan into the freezer.
In a medium saucepan, combine the frozen blueberries, lemon juice, and sugar. Bring the mixture up to a boil over high heat. Once the mixture comes up to a boil, reduce the heat to medium heat. Smash the blueberries and allow the mixture to simmer for 10 minutes.
Pour the mixture into a fine-mesh strainer over a large bowl, press the mixture through the strainer. Place the mixture into the fridge for 30 minutes to allow the mixture to cool.
In a large bowl, combine the heavy cream and sweetened condensed milk. Using a mixer, whip with a mixer on high until the mixture has soft peaks.
Fold the blueberry sauce and fresh blueberries into the heavy cream mixture.
Pour the mixture into the loaf pan and cover with plastic wrap. Place it in the freezer for 5 hours until the ice cream has set.