16 ounces blueberries (fresh or frozen)
2 tablespoons sugar
Blueberry Ice Cream:
5 large egg yolks
1/2 cup sugar
1 3/4 cups milk
1 teaspoon vanilla extract
1/2 cup blueberry sauce (see recipe below)
Chocolate Chunks:
2/3 cup dark chocolate chips, 60% cocoa or more
2 teaspoons refined (unflavored) coconut oil
Blueberry Sauce: Combine the blueberries and 2 tablespoons sugar in a medium-size saucepan over medium heat. Shake or stir the pan as the berries begin to cook. Reduce the heat to medium-low and let the berries cook, bursting as they simmer until the mixture is thick and has reduced to about 1 cup's worth of berry sauce. Blueberry Ice Cream: In a cold medium-size saucepan, whisk the egg yolks and sugar until smooth. Add the milk and vanilla and whisk until smooth once more. Turn on the heat under the saucepan and set to medium, stirring frequently. As soon as it begins to simmer, continue stirring constantly until the mixture thickens and coats the back of the spoon. This should take about ten minutes. Take care not to overcook. Remove from the heat as soon as the mixture coats the spoon. Add 1/2 cup of the blueberry sauce and stir to combine. Let cool to room temperature before pouring until the ice cream maker. Churn according to the manufacturer's instructions. Chocolate Chunks: While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt. Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream. Cover with lid and place in the freezer until ready to serve. Enjoy!