Recipe Method

1. Blend blueberries in a blender until smooth, pass through a sieve and discard pips.
2. In a medium saucepan place blueberry juice, lemon juice, sugar and rosemary.
3. Bring to the boil and then simmer for 10 minutes until mixture is slightly thickened.
4. Pour liquid through a sieve and place liquid in the fridge to chill.
5. Once liquid is completely chilled, pour ¾ of the liquid in a bowl and stir in condensed milk set aside.
6. Whip cream up to stiff peaks.
7. Take half of cream and fold through the mixed berry condensed milk mixture, until completely combined.
8. Fold through the remaining cream.
9. Pour mixture in a container, and use the ¼ left over liquid/syrup to swirl through ice cream mixture.
10. Place in freezer for at least 6 hours or overnight for best results.