Homemade Blueberry Gelato Ice-cream

Sure! Here's a recipe for homemade blueberry gelato ice cream:

Ingredients:

2 cups fresh blueberries
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions:

In a blender or food processor, puree the fresh blueberries until smooth. Set aside.

In a saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.

In a separate bowl, whisk together the sugar and egg yolks until well combined.

Slowly pour the heated milk into the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5-7 minutes.

Remove the saucepan from the heat and stir in the heavy cream, vanilla extract, and lemon juice. Mix well.

Strain the mixture through a fine-mesh sieve to remove any lumps or solids.

Stir in the blueberry puree until well combined.

Cover the mixture and refrigerate for at least 4 hours or overnight to chill thoroughly.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes.

Transfer the churned gelato to an airtight container and freeze for an additional 2-3 hours to firm up.

Serve the homemade blueberry gelato ice cream in bowls or cones and enjoy!

Note: If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Every 30 minutes, remove it from the freezer and stir vigorously with a fork to break up any ice crystals. Repeat this process for about 3-4 hours or until the gelato reaches the desired consistency.