Blueberry Ice Cream

Instructions

1. Combine the blueberries and 1/4 cup (50 g) of sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices, about 8 minutes. Remove from heat and let cool completely, then chill in the refrigerator for at least 2 hours.
2. In a medium saucepan, combine the heavy cream, whole milk, salt, and vanilla extract. Heat over medium heat until just simmering, then remove from heat.
3. In a heatproof bowl, whisk together the egg yolks and remaining 1/2 cup (100 g) sugar until pale and thick.
4. Slowly pour about half of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon and reaches 175°F (79°C). Remove from heat.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Stir to combine.
7. Mix the chilled blueberry purée into the custard base gently, leaving some streaks for texture if desired.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours, preferably overnight.
9. Once fully chilled, churn the ice cream in an ice cream maker according to the manufacturer's instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
10. Transfer the ice cream to a freezer-safe container and freeze for an additional 1.5 hours to firm up before serving.