Ingredients:
- 1 1/2 cups blueberries, rinsed and picked over
- 3/4 cup granulated sugar, divided
- Juice of 1 lemon, about 3 tablespoons
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla
Preparation:
In a large saucepan, combine remaining sugar, lemon juice, cream, and milk; heat over medium-low heat until hot and it just begins to simmer, stirring frequently to prevent scorching. Do not let the mixture boil. In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks. Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made. Strain the mixture into a bowl; chill thoroughly in refrigerator or an ice bath. Fold in the cold blueberry mixture. Freeze following ice cream machine manufacturer's instructions.
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