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Blueberry Ice Cream

Ready In: 1049 Minutes

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Serves 4

In a heavy saucepan, over medium-low heat, place the blueberries, sugar and lemon juice. Bring the mixture to a boil, stirring frequently. Let it continue to boil slowly for 35 minutes. Cool the mixture and puree it in a food processor or blender.
Scald the heavy cream and half-and-half together. Lower the heat to very low. Put a little jolt of hot cream into the egg yolks and stir it in quickly. Pour the yolk-cream mixture into the hot cream/half-and-half mixture, whisking constantly. Cook the yolk-cream mixture over low heat, stirring, until it thickens and coats the back of a spoon, or until it reaches 170 to 180 degrees F. Put the pan holding the custard into a larger pan of ice water and stir the custard frequently until it is cool, about 20 minutes.
Combine the blueberry puree and the custard. Chill overnight. The next morning, give the mix a few good stirs and freeze it in an ice-cream machine according to the manufacturer's directions. Transfer the ice cream to a sealed container and freeze.