Blueberry Ice Cream

2 cups picked-over blueberries

3/4 cup sugar

1/8 teaspoon salt

1 cup milk

1-1/2 cups heavy cream

In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork.
Simmer mixture, stirring frequently, 5 minutes and cool slightly.

In a blender purée mixture with milk just until smooth and stir in cream.

Pour purée through a sieve into a bowl, pressing on solids with back of a spoon.

Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.

Freeze mixture in an ice-cream maker.

Transfer ice cream to an airtight container and put in freezer to harden.

Ice cream may be made 1 week ahead.

Makes 1 quart