Set a fine mesh strainer over a large, heat-resistant bowl.

1. Place the thawed blueberries and orange juice concentrate in a blender and puree until smooth.
2. Pour the mixture through the strainer to remove the seeds. Rinse out the strainer and set back over the bowl, close at hand.
3. Mix the cream, milk, and sugar together in a heavy saucepan.
4. Place the saucepan over a medium heat and stir until the sugar dissolves.
5. Whisk the egg yolks together in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot cream mixture while whisking vigorously.
6. Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon.
7. Immediately strain the custard into the bowl with the blueberries. Stir to blend, then set aside to cool to room temperature (approximately one hour).
8. Refrigerate the blueberry custard for 4–6 hours, or overnight.
9. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.
10. Remove the container from the machine and transfer the ice cream to a container. Cover and freeze for at least 4–6 hours to firm up.

NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 20 seconds.