Add your blueberries to a food processor and sprinkle them with ¼ cup sugar. Pulse until mostly pureed, leaving just a few small bits for texture.

If you don’t have a food processor, you can use an immersion blender or potato masher to break down the berries into a sauce-like consistency.

Whole blueberries don’t distribute flavor as well and freeze hard, so it's best to puree or mash them.

Set the blueberry mixture aside while you make the mint-infused ice cream base.

In a medium saucepan, combine 1 cup of whole milk and 1 cup of sugar. Add 1 cup of packed fresh mint leaves and heat the mixture over medium heat until it becomes steamy, but not boiling.

Remove from heat, cover, and let the mint steep in the hot milk for 30 minutes. This extracts the mint’s cool, herbal flavor into the base without being overpowering.

The result is a subtly minty milk that blends beautifully with the blueberries.

After 30 minutes, strain the mixture through a fine mesh strainer or fine-mesh sieve to remove the mint leaves. Return the infused milk to the pan.

Place the 5 egg yolks into a stand mixer bowl and whisk until pale yellow. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.

Pour the combined mixture back into the small saucepan and cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.

Go slow here—overheating can lead to scrambled eggs instead of a smooth custard.

Pour the custard through a clean fine mesh strainer into a large bowl containing the 2 cups of heavy whipping cream. Stir to combine.

Add the pureed blueberry mixture to the bowl and stir again. The smell will make your mouth water.

Cover with plastic wrap and chill the mixture in the fridge until completely cold, at least 3-4 hours.

Once fully chilled, pour the custard into your ice cream machine and churn according to your manufacturer’s instructions. Churning usually takes 20–30 minutes, depending on your kind of ice cream maker.

When the texture resembles soft-serve, you can eat it right away or let it harden into scoopable ice cream scoops perfect for cones. Scoop it into a loaf pan or other airtight container and place in the freezer to firm up for several hours.