Follow your ice cream maker’s instruction in preparing the ice cream maker materials. With mine, I placed the ice cream maker bowl in the freezer overnight.
Wash and drain the fresh blueberries thoroughly.
In a pot combine the blueberries, sugar, and lemon juice.
Stir and cook until everything is incorporated and bubbling.
Let the mixture cool then puree it in a blender. Cover and stick it in the fridge to cool while making the custard base.
In a pot, combine milk, 1 cup of cream, 1 cup of sugar, and pinch of salt. Stir over low heat until the sugar has dissolved. Stir in the vanilla extract. Cover, remove from the heat and let it stand for 30 minutes.
Whisk the egg yolks in a bowl or a mixer. Slowly pour the milk and cream mixture into the mixing bowl, Keep whisking to incorporate everything together. Transfer the mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir.
Make an ice bath in a large bowl: water plus ice cubes
Pour the remaining cream in a separate bowl. Pour the warm custard over mesh to catch the curdles that were formed.
Stir everything together plus the pureed blueberries then place in the ice bath to cool down. Cover the bowl with a saran wrap then stick in the fridge overnight.
Churn/Freeze/Make the ice cream the next day according to the ice cream maker’s instruction. This is what it looks like after churning. Serve right away as a soft-serve ice cream or put it in the freezer(covered) to harden for 3-4 hours or overnight.
