To Make the Blueberry Muffin Ice Cream

• Add the double cream and condensed milk to a large bowl and whisk on a medium speed​ until it starts to thicken.
• Once the mixture has thickened add the caster sugar and vanilla extract and mix again.
• Pour 1/4 of the ice cream mixture into the loaf tin and add 2-3tbsp of blueberry conserve.
• Then using a skewer, swirl it into the cream mixture.
• Crush up half of a muffin and sprinkle over the top.
• Repeat steps 3-5 until you have used up all the cream mixture, blueberry conserve and muffins.
• Wrap the tin in clingfilm or pop the lid onto the container and put it into the freezer for 4-5 hours or until completely set.