In a medium saucepan, combine 2 cups of blueberries, 2 tablespoons of lemon juice, and 1 cup of granulated sugar. Cook over medium heat for about 5 minutes, stirring frequently until the sugar dissolves completely.

Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 10 minutes.

Remove the saucepan from the heat and allow the blueberry mixture to cool to room temperature, roughly 15 minutes. Transfer it to the refrigerator and chill for at least 1 hour.

Using an immersion blender, food processor, or regular blender, process the chilled blueberry mixture until it’s completely smooth.

In a large mixing bowl, stir in 1½ cups of whole milk and 2 cups of heavy whipping cream with the blended blueberry mixture. Mix thoroughly.

Pour the creamy blueberry mixture into your ice cream maker. Follow the manufacturer’s instructions and churn for about 20-25 minutes.

Transfer the churned blueberry ice cream into freezer-safe containers, smoothing the top with a spatula. Seal them well and freeze for at least 3 hours.