This is a spectacular ice cream. So refreshing!
Note: I used regular plump blueberries. I suspect wild blueberries will require less sugar.
- 1 lb blueberries, rinsed and drained
- 1 lemon, juiced
- 1 1/4 cup sugar
- 2 eggs
- 2 cups heavy whipping cream
- 1 cup whole milk
In a pot over medium heat, combine the blueberries, lemon juice, and half the sugar. Bring to a boil, and then let simmer for 15 minutes. Remove from heat and let cool slightly.
Puree the blueberries, strain, and refrigerate for 1 hour.
Whisk the eggs and remaining sugar until they turn light in color. Then whisk in the cream and milk. Add the blueberry puree.
Transfer the mixture to an ice cream maker and churn according to your machine.
Transfer to freezer-safe containers and freeze for at least 4 hours before serving.