Roasted Blueberry And Crème Fraîche Ice Cream

• For the roasted blueberries
• 2 pints fresh blueberries
• 1/4 cup sugar
• 2 sprigs fresh thyme, optional
• For the ice cream
• 2 cups whole milk (or 2% milk)
• 1 cup heavy cream
• 14 ounces sweetened condensed milk
• juice and zest of 1 lemon
• pinch of salt
• 1/2 cup creme fraiche

1. Preheat the oven to 350 degrees. Spread the berries on a parchment-lined baking sheet and sprinkle with the sugar. Add the thyme, if using.
2. Bake the berries of 20-30 minutes, or until jammy and bubbling with juice. Set aside to cool down.
3. In a large bowl, whisk together the milk, cream, sweetened condensed milk, lemon juice, lemon zest, and salt.
4. Add the milk mixture to your ice cream maker and freeze according to the manufacturer's instructions. When it's almost fully frozen but still has a couple minutes to go, add the creme fraiche and the roasted blueberries. I like to add them at the end so they are still streaky, but if you prefer a more uniform ice cream, you can add them earlier.
5. Transfer to a freezer-safe dish (I use a parchment-lined metal loaf pan) and freeze until firm.

blueberries, blueberries, sugar, thyme, cream, milk, heavy cream, condensed milk, lemon, salt, creme fraiche

Taken from food52.com/recipes/71864-roasted-blueberry-and-creme-fraiche-ice-cream (may not work)