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