Scale

2 cups fresh or frozen blueberries

3/4 cup granulated sugar (divided)

1 tbsp lemon juice

2 cups heavy cream

1 cup whole milk

1 tsp vanilla extract

In a saucepan, simmer blueberries, 1/4 cup sugar, and lemon juice until thickened (5–7 mins). Cool and blend into a smooth purée.

In a separate bowl, whisk cream, milk, remaining sugar, and vanilla until sugar dissolves.

Stir in the blueberry purée. Chill for 1–2 hours.

Churn in your ice cream maker per instructions.

Freeze for at least 4 hours until set.