1quartfresh blueberries, cleaned, dried and sliced in half
⅓cupsugar
1tablespoonlemon juice
pinch of salt
Instructions
Put a 9x3x5 loaf pan in the freezer.
For the blueberry jam, combine all the ingredients in a sauce pan over medium high heat and cook, stirring often until the blueberries are soft and syrupy about 10 minutes
Remove from the heat and let it cool. Place into the refrigerator to speed this up.
To make the mascarpone Ice cream base, combine the mascarpone cheese, condensed milk, vanilla, and salt in a large bowl, stir to combine.
Whip the heavy cream with a mixer on medium high speed until firm peaks form. Fold in mascarpone mixture with the whipped cream until well blended. Pour the mixture into the chilled pan and freeze, covered until it’s almost set about 2 hours
Remove from the freezer and swirl in the cooled blueberry jam with a spoon. Return to the freezer until solid, about 4-5 hours
Notes
Keep in mind this freezes very solid so you will want to give it a chance to warm up some before trying to scoop and serve. Don't use a glass pan or you will risk cracking it!