Coconut Milk Blueberry Jam Ice Cream

After the last batch of coconut milk ice cream I made, I became a huge fan.  The texture of it is so creamy, very similar to gelato.  This summer we bought a bunch of organic blueberries that we froze. Well I just had to make ice cream with it.

Coconut Milk Blueberry Jam Ice Cream

For the Jam part:
2 cups frozen blueberries
1/2 cup honey
2 teaspoons almond extract
pinch of salt
Place all ingredients into a saucepan over medium heat.  Stir to incorporate the honey.  As the blueberries heat up they will begin to break open.  Continue to stir so that it doesn't burn.  The mixture will thicken to the consistency of jam.  Remove from stove and place in a glass container.  Place in refrigerator to cool.

For the Ice Cream part:
2 cans - 14 ounces coconut milk
2/3 cup honey
2 teaspoons almond extract
Place all ingredients into a blender and blend.  Place mixture into refrigerator for about 1 hour to cool.

Place ice cream part into a ice cream maker.  Process until just about done and then add the blueberry jam.  Let it continue to process and then remove to a container and freeze.