Instructions

1. In a medium saucepan, combine blueberries, lemon juice, and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the berries burst and the mixture thickens, about 10 minutes.
2. Transfer the cooked berries to a blender or food processor. Puree until smooth, then strain through a fine mesh sieve to remove skins. Set aside to cool.
3. In a separate bowl, whisk egg yolks with the remaining 1 cup sugar until light in color and creamy.
4. In another saucepan, heat heavy cream, milk, and salt over medium heat until it begins to steam, but not boil.
5. Slowly pour some of the hot cream mixture into the egg yolks while whisking constantly to temper. Then return the mixture to the saucepan.
6. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon.
7. Remove from heat and stir in vanilla extract and the cooled blueberry puree.
8. Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight.
9. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
10. Transfer the soft ice cream to a container and freeze until firm, about 4 hours.