blueberry gelato

Instructions

1. For the puree: In a medium saucepan on medium heat, pour the blueberries, sugar, lemon juice and salt and stir to combine. Let sit for 30 minutes, stirring once or twice.
2. Set the pan over medium heat and bring to a high simmer. Turn the heat to medium-low and simmer until slightly thickened, stirring occasionally, about 10-15 minutes. It will still be fairly liquidy. Let cool for 10 minutes, then puree in a blender until smooth.
3. Pour the blueberry mixture through a sieve and into a container that has a lid, scraping the bottom of the sieve to get all the juices off. Put the lid on the container and store in the refrigerator until cooled and ready to use.
4. For the custard base: In a medium bowl, whisk the egg yolks and sugar together for about a minute, until lighter pale yellow. Whisk in the milk, cream, and salt. Pour into a medium sauce pan over medium heat. Whisk frequently until the mixture gets to 170°. Immediately remove from heat and run through a sieve, making sure to scrape the bottom of the sieve. Place in a tightly lidded, freezer-proof container and refrigerate at least 4 hours (overnight is better).
5. To churn: Add all but 1/4 cup of the blueberry puree to the custard base. Stir until well-combined. Pour into your ice cream maker and churn for 30-45 minutes until it starts firming up some and swirls up to the top of your ice cream maker. Pour back into the freezer-proof container. Swirl the leftover 1/4 cup of puree into the ice cream, then tightly lid the container and place in the freezer.
6. Let freeze 4-5 hours (overnight is better). It won't firm up as much as regular ice cream, but will be very thick and luscious.