Blueberry No-Churn Mascarpone Ice Cream

Instructions

1. Combine the blueberries, sugar and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 5-8 minutes or until blueberries pop. Remove from the heat. Cool, stirring occasionally.
2. Place berry mixture into a food processor; cover and pulse until almost smooth. Transfer to a large bowl.
3. Beat mascarpone and sweetened condensed milk in another large bowl until combined. Add the cream, vanilla and salt; beat until stiff peaks form. Gently fold into blueberry puree, leaving a swirl pattern.
4. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm. Remove from the freezer 10 minutes before serving.