Blueberry Ice Cream

 Ingredients

3 Cups fresh or frozen unsweetened blueberries

½  Cup sugar

2 Tsp. finely shredded orange peel

1/3 Cup orange juice

¼ Tsp. salt

1 Cup whipping cream

1 ½  Cups sugar

2 Tbsp. all-purpose flour

4 Cups milk

4 slightly beaten egg yolks

2 Tbsp. vanilla

1 Tsp. ground cardamom or cinnamon

3 Cups whipping cream

2 Cups chopped pecans or walnuts, toasted (0ptional)

Directions

In a medium saucepan, bring blueberries, the ½ cup sugar, the 1 tsp. of orange peel, orange juice, and salt to boiling over medium heat, mashing berries and stirring with a fork; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly. Remove 1 cup of the mixture; set aside. Transfer the remaining blueberry mixture to a food processor or blender. Cover; process or blend till almost smooth. Pour blueberry mixture through a fine mesh sieve into a medium bowl, pressing on solids with back of a spoon; discard solids. Add the reserved 1 cup of blueberry mixture in the refrigerator at least 4 hours or up to 24 hours.

Meanwhile, in a large saucepan, stir together the 1 ½  cups sugar and flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 cup of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until mixture returns to boiling. Remove from heat. Stir in vanilla and cardamom or cinnamon. Cool slightly. Cover the surface with plastic wrap. Chill in the refrigerator at least 4 hours or up to 24 hours.