Ingredients:

  • 1 cup fresh blueberries (150g), plus extra for garnish
  • 2 tablespoons sugar (30g)
  • 1 teaspoon lemon juice (5ml)
  • 1 cup heavy cream (240ml)
  • 1 cup whole milk (240ml)
  • 3/4 cup sugar (150g)
  • 1 teaspoon vanilla extract (5ml)
  • 4 large egg yolks

Instructions:

  1. Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until blueberries soften and start to burst (about 5 minutes). Remove from heat and let cool slightly.
  2. In a separate saucepan, heat heavy cream, milk, and sugar over medium heat until sugar dissolves (do not boil). In a bowl, whisk egg yolks until smooth. Temper egg yolks by gradually adding the warm cream mixture. Return mixture to saucepan and cook until slightly thickened (around 5-7 minutes) or coats the back of a spoon.
  3. Pour the blueberry mixture into the custard base, blending well. Optionally strain through a fine mesh to remove skins, if desired.
  4. Cover and refrigerate until completely chilled (at least 30 minutes).
  5. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions until thick (about 20 minutes).
  6. Transfer to a container and freeze for at least 4 hours or until firm.