Vanilla Blueberry Swirl Ice Cream

Set up your ice cream machine: freeze bowl attachment for at least 15 hours before starting.

Beat egg yolks in a large mixing bowl and set aside.

In a medium stock pot, combine the milk, whipping cream, sugar, and salt. Heat and stir the mixture until gently simmering. Transfer to a measuring cup and gradually pour into the egg yolks, whisking constantly. Be careful not to heat the eggs too quickly, or they will scramble.

Return the entire mixture to the pan, then heat over medium low until 194°F, stirring constantly with a rubber spatula to prevent it from burning and clumping. Do not let it come to a boil, as this will curdle the mixture.

Stir in the vanilla extract.

Pour the mixture into a bowl, cover with a layer of clingwrap directly on top of the custard, and refrigerate for at least 8 hours and up to 24.

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium-low heat until the sugar and blueberries form a liquid sauce. Continue to stir and cook until it has reduced by half and runs off of a spoon in thick drops.

Pour the sauce through a sieve into a bowl, pressing through with a spatula to extract as much of the juice and fruit from the skins as possible. Discard the skins and chill the sauce until cold.

Once the custard is chilled, start the mixer and pour the custard in. Churn for 25 minutes until it reaches soft serve consistency.

Transfer ice cream to a shallow container, and pour blueberry sauce over top. Swirl together a few times, but not completely.

Freeze until hard, about 2-4 hours.