Blueberry Buttermilk Ice Cream

Ever since the black sesame ice cream success, I've stuck with the Serious Eats version of the basic ice cream custard and modify ingredients slightly to make something different like this tangy, sweet and creamy blueberry buttermilk ice cream. I can already see all the different ways this recipe can be adapted for whatever fruit is in season: strawberries, peaches, mangos, cherries, blackberries...the choices are endless! I swapped out half the heavy cream with leftover buttermilk because I love the tangy-sweet contrast but I'm sure a full cream/milk-based custard will taste just as good, especially with the slight tang and freshness from the lemon or lime zest and juice.

Blueberry Buttermilk Ice Cream

Ingredients
2 cups blueberries (or strawberries, peaches, mangos, etc)
3/4 cup of sugar (or more to taste)
1 tsp kosher salt
6 egg yolks
Grated zest and juice of 1/2 a lemon or lime
1 1/2 cups heavy cream
1 1/2 cups buttermilk

Directions
Put the blueberries, 1/4 cup of sugar, salt, lemon zest and lemon juice in a saucepan and cook over medium heat, stirring, until the mixture boils and the berries soften (about 3 min). Using a fork, mash the berries to release the juices.

In a large bowl, whisk together sugar or condensed milk and yolks until thickened and lighter in color. Combine yolk and dairy mixtures in a heavy-bottomed three quart saucepan over low heat, stirring constantly while custard thickens. Custard is done when it coats the back of a spoon. Stir in the blueberry mixture.  Chill the custard completely in the refrigerator. Then churn according to manufacturer's instructions.