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Prepare the Blueberries:
In a saucepan, combine blueberries, 1/2 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly (about 10 minutes). Remove from heat and let cool. For a smoother texture, you can puree the mixture or leave it chunky.
Mix the Ice Cream Base:
In a mixing bowl, whisk together the remaining 1/4 cup sugar, heavy cream, milk, vanilla extract, and a pinch of salt until the sugar dissolves.
Combine and Chill:
Stir the cooled blueberry mixture into the cream base. Cover and refrigerate for at least 2 hours or overnight until thoroughly chilled.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches soft-serve consistency.
Freeze to Set:
Transfer the ice cream to an airtight container and freeze for 3–4 hours or until firm.
Serving and Storage Tips:
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