2 cups of blueberries (fresh or frozen)
2 tbs blueberry jam
3 large egg yolks
2 cups milk
1/4 cup water
1/2 cup sugar
2 tsp lemon juice (or pomegranate syrup)
PreparationPlace blueberries, jam and water into a small saucepan and bring to boil.
Process in blender and allow to cool.
Whisk sugar and yolks until pale.
Heat milk in saucepan for 2 min, but do not boil.
Add a third of hot milk mixture to sugar/egg mixture, stirring with a whisk.
Add to remaining saucepan, and stir constantly over med-low heat (should coat back of a spoon- be careful not to boil as it will curdle). Remove from heat.
Stir in blueberry and juice or syrup and cool completely.
Churn in ice cream maker for 30-35 min. Allow to freeze for another 2-3 hours.
Sweet & fresh - this is sure to please many if you want to share!