In this ice cream, blueberries are cooked into a rich jam with lime, star anise, and cinnamon, then blended into a custard for an ice cream that tastes like blueberry cobbler, but a lot more interesting.
In a non-reactive medium saucepan, cook blueberries on medium heat with star anise, cinnamon, lime zest, and sugar until the blueberries lose their shape and a jammy syrup forms, 15 to 20 minutes. Remove star anise and transfer to blender.
On top of blueberries add cream, then milk, then egg yolks. Blend on high speed until thoroughly pureed, about 30 seconds. Strain into a clean medium saucepan.
Cook base on medium heat, stirring frequently, until a custard forms on a spoon but a finger swiped across the back leaves a clean line. Remove from heat and strain into an airtight container. Stir in lime juice to taste, then salt to taste. Base should have a slight but not pronounced tartness.
Chill overnight in refrigerator, then the next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and chill for at least 4 hours before serving.
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