Lemon-Blueberry Ice Cream Sandwich

Blueberry Ice Cream
MAKES ABOUT 1 1/2 QUARTS
4 cups fresh blueberries
1 tablespoon fresh lemon juice
1 cup granulated sugar, divided
1 cup whole milk
2 cups heavy cream
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
4 large egg yolks
1 tablespoon vodka

To make blueberry puree,place the blueberries,lemon juice,&¾ cup sugar in a large saucepan set over medium-high heat.Bring the mixture to a boil, then reduce heat to a simmer &cook,stirring often,until the sugar is dissolved& the berries are soft, about 7 minutes.

Let cool slightly, then carefully puree the mixture in a blender or food processor until smooth, about 30 seconds to 2 minutes. Strain the mixture through a fine strainer to remove seeds and skins. Blueberry puree can be stored in an airtight container in the refrigerator for up to 3 days.

Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.

In a clean medium saucepan, combine the blueberry puree, milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan.