Directions 11 steps | 35 Minutes
Set up and pre-chill the ice cream maker. Prepare an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the 2-quart bowl. Set aside. Measure and prep all ingredients.
Make the custard base. In a medium bowl, whisk together the egg yolks and sugar. Set aside.
In a saucepan over low heat, heat the milk and heavy cream together until steaming. Be careful not to bring it to a boil. Gradually pour half of the heavy cream mixture into the yolks, whisking constantly as you pour. (See notes 1.)
Scrape the warmed yolk mixture back into the saucepan with the heavy cream mixture.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula or an instant-read thermometer reads 170°F to 175°F. Do not allow the custard to boil.
Strain the custard through a fine-mesh strainer into the prepared 2-quart bowl and stir until cool.
Make the blueberry puree. Using a high-speed blender, puree the blueberries with lemon juice. (See notes 2.)
Strain the blueberry puree through a fine-mesh strainer into the custard base. Stir until combined.
Stir in the vanilla extract. Cover the ice cream base with plastic wrap. Refrigerate the ice cream base to chill thoroughly, preferably overnight.
When ready, churn in your ice cream maker according to the manufacturer’s instructions.
Enjoy right away or transfer to a freezer-safe container to chill until firm.
- This technique is called “temper.” It prevents the eggs from scrambling when cooking your custard base.
- The key to making a smooth ice cream base is to have a high-speed blender, such as Vitamix, which will allow you to create a very fine puree of the blueberries.