First make the blueberry sauce by pouring fresh blueberries into a ramekin or pan (use a double layer non-stick pan).

Pour in 40 grams of granulated sugar and mix well so that the sugar coats the blueberries evenly.

On low heat, slowly stir with a wooden spatula or silicone spatula to dissolve the sugar and slowly release the juices from the blueberries.

When all the sugar is dissolved and the liquid in the pot comes to a boil, continue to simmer over medium heat for a few more minutes. Simmer until it starts to thicken, and keep stirring with a wooden spatula or silicone spatula until it gets thicker and thicker.

Cook until it is thick and saucy, then you can turn off the heat.

Serve the cooked blueberry sauce in a bowl and cool completely. Set aside in the refrigerator to chill.

Then it's time to start making the ice cream. Pour the milk, granulated sugar (60 grams), and salt into a saucepan. (You only need 1/8 tsp. of salt, so if your smallest measuring spoon is a 1/4 tsp. one, use it to measure half the salt. A small amount of salt will enhance the ice cream texture, but don't put too much).

Heat the milk mixture and stir until the sugar is dissolved. Then bring to a boil.

On the other hand, whisk the egg yolks constantly with a whisk, pouring in the boiled milk as you go (don't pour it all at once, lest you burn the yolks). Until all the milk is poured, it becomes egg yolk milk mixture.

Pour the egg yolk and milk mixture back into the saucepan. (To make the mixture more creamy, pass it through a sieve). Heat over low heat and keep stirring with a silicone spatula until the mixture becomes thicker and thicker.

Watch carefully while heating, when the mixture becomes thick enough to hang a spoon (as shown in the picture) it's ready. Never boil the liquid or you will get yolk particles.

When the liquid has thickened to a spoonable consistency, immediately turn off the heat and sit the ramekin in cold water (to prevent the residual heat from continuing), stirring constantly to cool the mixture in the ramekin. Once cooled, if time permits, it is recommended to chill in the refrigerator until it reaches about 6°C before proceeding to the next step.

Mix the chilled custard with the blueberry sauce made in step 6.

With a spatula, keep stirring so that the blueberry sauce and custard are fully and thoroughly mixed together.

Finally, you can whip the light cream (Nestle's light cream is usually stored at room temperature, but before whipping, put it into the refrigerator until the temperature drops to about 6°C. Don't whip room temperature light cream directly, or it will be difficult to whip).

Whip the light cream with an electric whisk at high speed and it will gradually become thicker.

Whipping until the whisk is lifted, the dripping light cream will leave soft lines on the surface, this degree is enough. Don't over-whip.

Pour the blueberry custard from step 14 into the whipped light cream.

Mix well with a spatula, and you have an ice cream mixture.

The ice cream mixture goes straight into the freezer to freeze hard, and it's delicious ice cream, no ice cream maker needed, and no need to take it out and stir it while it's freezing. We have two options here, one is to leave the ice cream mixture directly in the large bowl, and once frozen, scoop out the ice cream balls with an ice cream scoop and serve them in a small bowl (as shown in the finished picture). Or you can pour the ice cream mixture directly into a small serving ice cream cup, freeze it, take it out and eat it directly.