Not owning an ice cream machine has really been an act in self preservation. I could only imagine what endless amount of homemade mint-chocolate chip or black-raspberry would do to my waistline. That was until I read this article in the NYTimes about sweetened condensed milk. Among its many merits is its ability to be used to make ice cream without a machine. The recipe they give is for plain vanilla, but with almost a full pint of blueberries in the fridge I decided to adapt their technique to a fruity dessert.
