"Homemade blueberry ice cream is one of the best parts of living in Oregon in the summertime and this simple recipe is one of my favorites. It’s got a smooth and creamy base, chunks of fresh sweet blueberries, and just the right amount of sugar to make it irresistible."
1. In a wide shallow pan combine blueberries, sugar, cardamom (if using), and water. Heat over a medium flame, simmering until blueberries soften and begin to burst open, about 5 minutes. Mash blueberries with a potato masher. Continue to cook until mixture thickens to the consistency of a sauce, about 5 - 10 minutes. Allow to cool 15 minutes.
2. In a large bowl, preferably with a pour spout, measure out cold milk and cream. Stir in cooled blueberry sauce. Refrigerate 1 hour or more to cool completely. It's completely normal if the mixture separates while cooling.