Blueberry ice cream

This recipe appeared in my facebook feed and it couldn't have come at a better time because we had  a basket of blueberries from our farmer's market that needed to be used ASAP!

Here's a list of the ingredients used:

• 2 1/4 cups blueberries
• 2 tbsp + 1/2 cups sugar
• juice from 1/2 lime
• 3/4 cups cream
• 3/4 cups half & half
• 2 yolks

The procedure is the same, cook the berries with sugar and lime juice until tender and strain & mash.

Heat the half&half and slowly add beaten egg yolks and let simmer until thickened. Add that to very cold cream, add the berry juice

Refrigerate for at least 4 hours and churn, baby, churn!

Transfer to a container with an airtight lid and freeze for at least 2 hours or preferably over night.I do recognize that the base was a bit runny and would have benefited from an extra yolk.