Muscovado Roasted Blueberry Swirl Ice Cream

This delicious ice cream has a rich, caramel-like flavor from the muscovado sugar and a juicy, sweet flavor from the roasted blueberries.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup muscovado sugar
• 1/2 teaspoon vanilla extract
• 1 cup blueberries
• 1/4 cup granulated sugar

Instructions:

Before you start cooking, heat the oven to 375F 190C

Mix blueberries and sugar until they are well covered in a bowl

On a baking sheet, spread out the blueberries

Roast them for 15 to 20 minutes, or until they are juicy and caramelized

Put heavy cream, whole milk, and muscovado sugar in a saucepan and mix them together

Warm it up over medium-low heat until the sugar melts, but don't let it boil

Now take it off the heat and mix in the vanilla extract

Move the mixture to a bowl and leave it there to cool down completely

After that, put the dish in the fridge for at least 4 hours or overnight

Follow the directions on your ice cream maker to churn the ice cream after it has been chilled

Before it stops churning, add the roasted blueberries and mix them in

Move the ice cream to a container and freeze it for a few hours or until it gets hard