Whisk eggs in a mixing bowl several minutes 'til light and fluffy.

Whisk in the sugar a little at a time.

Continue whisking until completely blended, about another minute. Set aside.

Add milk and cream to saucepan and whisk to blend.

Heat milk and cream over medium heat, stirring occasionally.

When the cream/milk mixture reaches 140°, remove from heat.

Very slowly add in about 1/3 of the hot cream/milk mixture into the egg/sugar mixture, whisking quickly the whole time 'til blended.

(This "tempers" the eggs so they don't scramble when added.)

Once thoroughly blended, add in the remaining cream/milk mixture.

Return custard to sauce pan and heat on medium low heat until the mixture reaches 175°, stirring often. (This kills off any harmful bacteria.)

Remove from heat.

Chill thoroughly in the refrigerator until mixture is a minimum of 40°. (You want it very cold so it freezes well in the ice cream maker.)

Separately, mash blueberries in a mixing bowl.

Toss with lemon juice and 1 cup sugar.

Let sit covered for two hours, stirring every 30 minutes or so.

Add mashed blueberries and juice to the sweet cream base.

Transfer to an ice cream maker and freeze following manufacturer's instructions.

Freeze in freezer six hours or until hard and scoopable.