For the Blueberry Ice Cream

1. In a medium-sized bowl, add 1 cup of the heavy cream and vanilla. Set aside.

2. In a medium saucepan, heat the blueberries over medium heat. Cook the blueberries until they have completely burst, releasing all of the liquid (about 10 minutes).

3. Press the mixture through a fine mesh strainer, getting as much of the juice out as possible.

4. Add the liquid to another medium saucepan along with 1/2 cup of sugar and salt and continue to heat over medium heat. Cook the liquid for about 10-15 minutes or until it has thickened to the consistency of a yogurt.

5. Add in the remaining 1 cup of heavy cream and whole milk. Whisk together with the blueberry compote until it is well incorporated.

6. Heat the mixture over medium-low heat until it starts to steam lightly. Be very careful to not let it boil.

7. In the meantime, add the four egg yolks to a small bowl and whisk together with the remaining 1/2 cup of sugar.

8. One the blueberry mixture is steaming, slowly begin to temper your eggs. To do this, add the heated blueberry mixture to the eggs 1-2 tablespoons at a time whisking consistently. You want to slowly heat the yolks up to avoid them from scrambling in the mixture.

9. Once you have added about half the mixture to your yolks, combine the two in your sauce pan and continue to heat over medium-low heat.

10. Stir the mixture regularly until it coats the back of a wooden spoon (about 15 minutes). Once you can swipe a finger through the back of your spoon and leave a clean line, the base is ready to be removed from the stove.

11. Pour the mixture through your mesh strainer into the remaining heavy cream and vanilla. Stir well to combine.

12. Let the mixture come to room temperature and then cover tightly and refrigerate for at least 3 hours (preferably overnight). Freeze the base according to your machine's instructions. Serve immediately if you prefer softer ice cream, or place the mixture in a freezer-safe container to set up a little bit. Enjoy!