-
Bring the blueberries and 1 cup sugar to a gentle boil.
-
Simmer uncovered for about an hour until syrupy. Cool completely in the refrigerator.
-
In a medium saucepan, whisk together the 1/2 cup sugar and egg yolks well, until pale and thickened.
-
Slowly whisk in the scalded milk.
-
Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil or mixture may curdle.
-
Chill the custard until very cold.
-
Whip the whipping cream and vanilla to soft peaks.
-
Fold the whipped cream into the custard and process in an ice cream maker for about 25 minutes. Turn Ice cream into a large bowl and drop spoonfuls of the blueberry syrup over the top and fold in, mixing only a few times to create ripples of the blueberry jam in the ice cream.
-
Freeze for about an hour before serving.