Makes: ½ gallon
Prep time: 10 minutes
Cook time: 30 to 45 minutes
Total time: about 7 hours
2 cups heavy cream
2 cups half and half
1 tsp pure vanilla extract
12 oz fresh blueberries
6 egg yolks
1 cup sugar
1 tsp salt
Juice and zest of 2 lemons
1. Pour the heavy cream, half and half, blueberries, and vanilla into a medium sauce pan and heat up until slightly steaming.
2. Meanwhile, beat the egg yolks together with the sugar and salt until lemon-colored.
3. Once the cream mixture is steaming, pour a small amount into the egg yolk mixture, whisking it continuously so it doesn't scramble, to warm it up and lighten it. Add the lemon zest.
4. Pour the egg mixture into the sauce pan with the rest of the cream and continue heating until the mixture thickens and can coat the back of a spoon, this may take a while because of the water in the berries. The blueberries should be completely broken down and the cream mixture will be very purple. Add the lemon juice right at the end.
5. Remove from the stove and set aside in a refrigerator until near room temperature.
6. Pour the cream through a sieve into your ice cream maker and churn ice cream according to ice cream maker's instructions. After about 1 hour, the ice cream should be ready (as soft serve). Transfer it to a freezable container and place in the freezer. After about 6 hours, the ice cream will be hard.