Blueberry Ice Cream

2 cups picked-over blueberries
3/4 cup sugar
1/8 tsp salt
1 cup milk
1-1/2 cups heavy cream

In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly.

In a blender pur�e mixture with milk just until smooth and stir in cream. Pour pur�e through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.

Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. 

Makes 1 quart