Blueberry Muffin Ice Cream

I bought these blueberry muffins from the store and they were sitting in the pantry for a week so I thought, “What if I put these in ice cream?” you know as one does. So, I did and it turned out absolutely amazing. This recipe makes about one quart of ice cream.

Ingredients:

• 1 cup heavy whipping cream

• 3/4 cup sweetened condensed milk

• 2 tsp vanilla extract

• 1/4 cinnamon and nutmeg

• 1 1/2 cups chopped blueberry muffins

• 1/4 tsp salt

  Directions:

• Put the measured heavy cream in the freezer for at least 15 minutes.

• In a bowl, combine sweetened condensed milk, vanilla extract, spices, and salt. Chop the muffins into small pieces. Set everything aside.

• Once it has been 15 minutes, whip the heavy cream on high until it has reached stiff peaks.

• Pour in 1/2 the liquid mixture, with a rubber spatula fold gently. Make sure to combine everything evenly. Pour in the rest of the liquid mixture, fold this halfway, add in the muffin pieces, and fold until properly combined.

• Add in the muffin pieces and continue the folding process until properly combined.

• Put the ice cream i an airtight container for at least 12 hours, ENJOY!