Custard's Last Stand
1 cup heavy whipping cream
1 cup half&half
4 egg yolks
125 g turbinado
2/3 cup blueberries
The cream and half&half were simmered for about 20 minutes, then allowed to cool for a bit. The eggs yolks were beaten until they grew a spine and stiffened up. The sugar was whisked in, then the cream mixture slowly tempered in. This was all returned to the saucepan, and slowly heated to 175 F (total heating time about 30-40 minutes.)
Slowly heating up the mixture
After the mixture reached 175 F, the heat was killed and it cooled to room temperature (stirring it occasionally helped avoid a "skin" forming on the surface which has happened in previous ice cream attempts.) After it reached room temperature, I placed it in the refrigerator to chill out for about 5 hours, then pulled it out and readied the blueberries.
Almost time to make some ice cream
I used a garlic press to add about 2/3 cup of blueberries to the mix. It wasn't initially very blue, so I was worried it might not be blueberried enough. But after a few hours in the ice cream churn, the finished product was quite purple and had almost a perfect blueberry flavor to it.
Finished blueberry ice cream