3 ½ cups blueberries
5 egg yolks
2 cups milk
1 cup heavy cream
1 ½ cups sugar
¾ cup water
In a saucepan dissolve 1 cup of sugar with ¾ cup of water over medium heat. Add the blueberries and bring it to a simmer for a couple of minutes, until the water turns into a blueberry sauce. When the sauce is cool, blend it at high speed in an electric blender. Then make the custard, following these instructions but using the ingredients listed above. Make the blueberry gelato using your ice cream machine.
Quebec is the biggest producer of wild blueberries. Southern Chile, with a climate comparable to Vancouver, has the largest production in South America.
July is the season of blueberries, but if you can’t wait – just as I’m not able to – you can always use individually quick frozen blueberries.