Place the blueberries in a medium saucepan over low heat with 2 tablespoons water. Stir occasionally for 5-10 minutes, until liquid has filled the saucepan and the mixture is just beginning to steam. Remove from the heat, and pour the juice through a fine mesh strainer into a bowl. Gently press the berries to release as much juice as possible from the skins and pulp. Discard the remaining solids. This should yield approximately 1 cup of juice. Wipe down the saucepan with a damp cloth to remove any solid bits that have have been left behind.
In the same saucepan, whisk together the eggs, yolks, 1 cup of the sugar, and the blueberry juice. In a small bowl, whisk together the cornstarch and lemon juice (to prevent the cornstarch from clumping), then whisk into the other ingredients.
Turn the heat to medium and whisk constantly until the curd thickens, 10-15 minutes. Remove from the heat and whisk in the butter, one piece at a time, until smooth. This should yield approximately 2 1/2 cups of curd.
In a small saucepan, heat the half-and-half along with the remaining 1/3 cup sugar over medium-high heat while stirring, until the sugar has completely dissolved. Whisk into the curd until evenly combined.
Transfer the mixture to a bowl and cover with plastic wrap, pressing it directing against the surface to prevent a skin from forming. Allow to chill in the refrigerator until very cold, preferably overnight.
Prepare in an ice cream maker according to manufacturer instructions.
If you’re lucky enough to live in one of the few area that cultivates wild blueberries, I am envious! Obviously use fresh wild blueberries. There’s no need to alter the instructions, though the juices will extract a bit faster. For the rest of us, you can find flash frozen wild blueberries in the frozen section of most grocery stores. I typically use the brand Wyman’s of Maine. (Disclaimer: they’re a client of mine, but this is NOT a sponsored post. I’m just familiar with their product).Prep time mostly inactive.