Cook the Blueberries:
In a small saucepan over medium heat, combine 2 cups of blueberries, ¼ cup of sugar, and 1 tablespoon of lemon juice. Bring to a boil, mash the berries, and simmer until softened.

Blend and Strain:
Puree the mixture using a blender or immersion blender. Strain through a fine mesh sieve to remove seeds and skins. Set the puree aside.

Prep Cream Base:
In a clean medium bowl, pour 1 cup heavy cream and add ½ tsp vanilla extract. Place a mesh strainer over the bowl.

Heat Milk and Sugar:
In a medium saucepan, mix 1 cup whole milk, remaining 1 cup cream, ¾ cup sugar, and ¼ tsp salt. Heat over medium, stirring, until it steams.

Temper Egg Yolks:
In a small bowl, whisk 3 egg yolks. Slowly add 1 cup of the hot milk mix, whisking constantly. Then pour the tempered yolks into the saucepan with the rest of the milk mixture.

Add Blueberry Puree:
Stir in the strained blueberry puree. Cook on low until the mixture thickens and coats the back of a spoon.

Strain and Chill:
Pour the mixture through the mesh strainer into the vanilla cream bowl. Stir well. Cool over an ice bath to room temperature. Then cover and refrigerate for 4–6 hours or overnight.

Churn the Ice Cream:
Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes, or until thick and creamy.

Freeze:
Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 2–4 hours before serving.