1 pint small wild blueberries (from Maine if possible)
1/4 cup sugar
2 tbsp. port wine or 2 tsp. pure vanilla extract*
1 tsp. lemon zest
3 large egg yolks
2 cups heavy or whipping cream
1 cup whole milk
3/4 cup sugar

Toss the blueberries, sugar, Port wine or vanilla, and lemon zest together in a large mixing bowl. Cover and refrigerate 2 hours, stirring every 30 minutes.

In a double-boiler begin heating egg yolks over a low heat. Add cream and milk in 1/2 cup intervals, stirring constantly, until it is all added. Add sugar, and stir until sugar has dissolved. Turn heat up to medium, and cook sweet cream base, stir on a frequent basis, until mixture just starts to bubble. Transfer sweat cream mixture into an air tight container. (If needed, run through a strainer first, to get rid of any clumps). Cover and refrigerate for 2-4 hours.

Remove blueberries from refrigerator. Mash with a potato masher, until pureed. Stir into sweet cream mixture.

Transfer mixture into ice cream maker and follow manufacturer's instructions.

Note: Port wine tastes excellent with blueberries, but the alcohol may affect the freezing temperature of the ice cream. If you prefer your ice cream to have a bold flavor, rather than texture, go with the wine. If you prefer the texture, stick with the vanilla.

Submitted by: Daniel Lee Mishkin