Oregon Blueberry Ice Cream

2 pints Oregon blueberries
1 quart whole cream
2 large egg yolks or equivalent pasteurized egg substitute
3/4 cup granulated sugar
1/4 cup water
1 lemon, juice and zest
Pinch salt
Pick through Oregon Blueberries to remove any stems.
Melt sugar in water, lemon juice and zest to approximately 125°F.
In another pan, heat cream to about 100°F.
Purée berries.
Add puréed blueberries to simple syrup mixture while still 125°F until
bright blue not cooked.
In a large mixing bowl combine beaten yolks or egg substitute and a
pinch of salt. Then slowly mix cream and yolks together, whisking
constantly. Now add Oregon Blueberries to cream mixture. Place in
refrigerator for 45 minutes to chill.
For best results, use a 5-quart ice cream maker with an electric motor
top and wooden bucket. Chill to 45°F with lots of ice and rock salt.
Makes about 1 1/2 quarts or about 12 half-cup servings.

Per serving: 360 calories (2.7% from protein, 76.5% from fat, 23.8%
from carbohydrates), 2g protein, 31g fat, 32g carbohydrates, 36mg
sodium, 147mg cholesterol.

Recipe provided courtesy of Oregon Blueberry Commission.