Blackberry Vanilla Ice Cream: No-Churn

Instructions:

1. Combine blackberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Simmer for 8–10 minutes, stirring occasionally, until the berries break down and the liquid thickens into a syrupy consistency.
3. Press the mixture through a fine-mesh sieve into a bowl to remove the seeds. Let the syrup cool completely in the fridge.
4. In a chilled bowl, beat the heavy whipping cream and salt on medium-high speed until stiff peaks form.
5. Gently fold in the sweetened condensed milk and vanilla extract using a spatula until the color is uniform.
6. Pour half of the vanilla base into a prepared 9x5 inch loaf pan.
7. Drizzle half of the cooled blackberry syrup over the top and use a knife to swirl it gently.
8. Repeat with the remaining vanilla base and the rest of the syrup.
9. Cover with plastic wrap touching the surface to prevent ice crystals and freeze for at least 6 hours.