Blueberry Ice Cream with Fresh Berries

Instructions:

1. Combine fresh blueberries, granulated sugar, and lemon juice in a saucepan over medium heat.
2. Use a potato masher to lightly crush the berries as they heat up to release their juices.
3. Simmer for 8-10 minutes, stirring occasionally, until the mixture has thickened into a syrupy consistency.
4. Remove from heat, stir in lemon zest, and let the reduction cool completely.
5. In a large chilled bowl, combine heavy cream, half-and-half, powdered sugar, vanilla, and salt.
6. Whisk or mix on medium speed until the sugar is fully dissolved and the mixture is slightly aerated.
7. Gently fold the cooled blueberry reduction into the cream base until a uniform pale purple color is achieved.
8. Cover and chill the mixture in the refrigerator for at least 4 hours to ensure optimal fat crystallization.
9. Pour the chilled base into an ice cream maker and churn according to the manufacturer's directions (typically 20-25 minutes).