In a blender, add blueberries and lemon juiceand pulse until smooth.
Through a fine sieve, strain the blueberrymixture into a bowl by pressing with the back of a wooden spoon.
Discard the peel and set the puree aside.
In a pan, add milk and cream over medium heatand bring to a gentle simmer.
Remove from heat and set aside.
In a bowl, add sugar and egg yolks and with anelectric mixer, beat until yellow, pale and thick.
Add ¼ of the hot milk mixture and beat untilsmooth.
Add the mixture into the pan with remainingmilk mixture.
Return the pan over low heat and cook forabout 4 minutes or until the mixture becomes thick, stirring continuously.
Remove from heat and immediately strain themixture into a bowl.
Immediately stir in vanilla extract, salt andstrained blueberry puree.
Refrigerate, covered for about overnight.
Transfer the mixture into an ice cream makerand freeze according to manufacturer’s directions.
Now, transfer the mixture into a sealablecontainer and freeze until set completely.