2 cups of fresh blueberries
3/4 cups sugar, divided
juice from 1 lemon
2 cups heavy cream
1 cup buttermilk (I used reduced fat)
6 egg yolks
1 tsp vanilla
1 tsp lemon rind
Blueberries for garnish (optional)
Heat the blueberries, 1/4 cup of sugar, lemon rind, and 1tbsp of water on medium low heat until blueberries begin to soften and pop. Remove from heat and allow to cool. Place in the fridge to cool.
Beat the egg yolks and set aside.
Next, combine cream, buttermilk, remaining sugar, vanilla and lemon juice. Cook over medium low heat, stirring often to avoid scorching. Cook just until it starts to simmer. Pour 1/2 of this mixture in with the egg yolks, whisking constantly. Pour this mixture back into your remaining cream mixture. Pour all this into a large bowl and chill in fridge.
Remove the cream mixture and blueberries from the fridge and fold the berries into the cream mixture.
Place into an ice cream maker and let it do it's thing for about 20 minutes or until soft set.
Put into containers and into freezer to harden.
