CREAMY BLUEBERRY ICE CREAM

Steps:

• 1. Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and remove from heat. Puree blueberry mixture with a blender or vita-mix, then strain through a fine mesh strainer. Set aside.
• 2. Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Set Aside
• 3. Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. Whisk egg yolks in a small bowl. Set aside.
• 4. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the bowl of yolks, while continuously whisking.(tempering the eggs) Pour egg mixture into the saucepan, followed by the blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula
• 5. Pour through the mesh strainer into the reserved heavy cream. Stir and cool over an ice bath to room temperature. Once cooled,cover and chill thoroughly,in the refrigerator (4-6 hours or overnight.)
• 6. I have a kitchen-aid ice cream churner. It requires 15 hrs to 24 hours of freeze time. Make sure this is done ahead of time. Otherwise use your ice cream makers detailed instructions, and churn according to manufacturer's directions.
• 7. I noticed anything after 20 mins of churning will make "soft served ice cream" I churned mine for 10-12 mins before transferring. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid. I used a glass container with a snap lock lid, worked very well. ***You can add a few whole blueberries for texture if you'd like*** Enjoy!!!