Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • Pinch of salt
  • 1 1/2 cups (225 g) fresh blueberries
  • 1/4 cup (50 g) granulated sugar for the blueberries
  • 1 tablespoon fresh lemon juice

Instructions:

  1. Combine blueberries, 1/4 cup sugar, and lemon juice in a saucepan.
  2. Cook over medium heat until blueberries burst and mixture thickens (about 10 minutes).
  3. Allow to cool, then strain to remove skins if desired.
  4. In a medium saucepan, combine cream, milk, and sugar.
  5. Warm over medium heat until sugar dissolves, but do not simmer.
  6. In a separate bowl, whisk egg yolks. Gradually add warmed cream mixture to yolks while whisking continuously.
  7. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 7-10 minutes).
  8. Remove from heat and stir in vanilla extract and a pinch of salt.
  9. Transfer to a clean bowl and refrigerate until completely chilled (about 30 minutes).
  10. Pour the chilled custard into an ice cream maker and churn according to manufacturers instructions.
  11. Once the ice cream reaches a soft-serve consistency, fold in the cooled blueberry swirl gently.
  12. Transfer ice cream to an airtight container and freeze for at least 4 hours or until firm.