Step 1

Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside.

Step 2

Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top.

Step 3

Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.

Step 4

Whisk egg yolks in a small bowl.

Step 5

When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula.

Step 6

Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.

Step 7

Churn according to manufacturer's directions.

Step 8

Transfer churned ice cream to a freezer safe container. Cover and freeze until solid.