Quick Lemon-Blueberry-Basil Ice Cream

serves 6
This easy dessert boasts all the best flavors of summertime.

1 pint heavy whipping cream
1 can (14oz.) sweetened condensed milk
2 Tbsp. grated lemon zest
1/2 cup blueberries, lightly puréed
1 handful fresh basil

Combine cream and basil in a small saucepan and warm over medium-low heat; do not boil. When cream is warm, remove pan from heat and let basil steep for 20 minutes, then remove basil and chill cream completely.

Using a whisk or the whisk attachment on a stand mixer, whip cream to stiff peaks. Pour a bit of condensed milk into whipped cream and fold to lighten, then fold in remaining condensed milk, lemon zest, and blueberry purée.

Pour into a freezer-proof glass bowl and freeze at least 6 hours. Scoop into cups and garnish with fresh blueberries and a basil sprig.