Butterfly Pea & Yuzu Swirl Ice Cream

🌿 Ingredients:

• 2 cups cold heavy cream
• 1 can (14 oz / 397g) sweetened condensed milk
• 2 tbsp butterfly pea flower tea (strongly brewed and cooled)
• 3 tbsp yuzu juice (or substitute with lemon + grapefruit mix)
• 2 tbsp sugar (for yuzu swirl)
• A drop of purple food coloring (optional, for drama)

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🌀 Instructions:

1. Make the Yuzu Swirl:
   Mix yuzu juice and sugar in a small pan. Heat slightly until dissolved. Cool.
2. Whip the Cream:
   Whip heavy cream until soft peaks form.
3. Color Base:
   Mix sweetened condensed milk with cooled butterfly pea tea. Add food coloring if you want deeper contrast.
4. Combine:
   Gently fold whipped cream into the blue mixture.
5. Swirl Time:
   Pour half the mixture into a container. Swirl in half the yuzu mix. Repeat with remaining ice cream and swirl.
6. Freeze:
   Cover and freeze for at least 6 hours or overnight.