No-churn blueberry ice cream. Photo by Addie Broyles.

In tomorrow’s paper, I have a story about how to make ice cream even if you don’t have a machine, which was handy because mine broke last summer and I still haven’t replaced it.

The technique is an old school French method of making parfait, but in her new book, “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” (St. Martin’s Griffin, $22.99), author Leslie Bilderback brings idea into the 21st century with some of the most creative ice cream flavors I’ve ever seen.

I stuck with two fruity and seasonal flavors, this blueberry vanilla ice cream and a cherry coconut ice cream whose recipe you can find in the article.

No-Churn Blueberry Ice Cream

1 ½ cups blueberries
¼ cup water
1 cup milk
1 (14-oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
1 Tbsp. fresh lemon juice
Pinch of salt
2 cups heavy cream

Place the blueberries and water in a small saucepan. Simmer until the liquid releases from the berries and some of the water has evaporated. You’re making a quick jam, and it can be as thick as you’d like. (The less water in the jam, the fewer ice crystals that will form in the final ice cream.)

While the fruit mixture is cooling, combine the milk, sweetened condensed milk, vanilla, lemon juice and salt in a large bowl.

In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the milk mixture, then transfer to a shallow freezable container. Add the fruit mixture and gently swirl into the liquid with a butter knife.

Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Makes 1 quart.

— Adapted from a recipe in “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” (St. Martin’s Griffin, $22.99) by Leslie Bilderback