2 pints Oregon blueberries

1 quart whole cream

2 egg yolks or equivalent pasteurized egg substitute

¾-C. sugar

¼-C. water

1 lemon, juice & zest

Pinch salt

 

Pick through Oregon Blueberries to remove any stems. Simultaneously melt sugar into water, lemon juice and zest to approximately 125°. In another pan, heat cream to about 100°. Purée berries. Add puréed blueberries to simple syrup mixture while still 125° 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° with lots of ice and rock salt.