{"id":1612,"date":"2017-12-20T14:51:54","date_gmt":"2017-12-20T14:51:54","guid":{"rendered":"https:\/\/sprinklesbyevans.com\/index.php\/recipes\/homemade-ice-cream\/"},"modified":"2017-12-20T14:51:54","modified_gmt":"2017-12-20T14:51:54","slug":"homemade-ice-cream","status":"publish","type":"cp_recipe","link":"https:\/\/sprinklesbyevans.com\/recipes\/homemade-ice-cream\/","title":{"rendered":"Homemade Ice Cream"},"content":{"rendered":"
Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.<\/p>\n<\/div>\n<\/div>\n
Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.<\/p>\n<\/div>\n<\/div>\n
Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)<\/p>\n<\/div>\n<\/div>\n
Remove container with ice cream from ice-cream maker, and freeze 30 minutes.<\/p>\n<\/div>\n<\/div>\n
Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":111,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1612","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-ice-cream"],"yoast_head":"\n