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1
Combine 1 pint blueberries, 1/2 cup sugar and lemon juice in a bowl.
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2
Toss to combine.
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3
Cover and refrigerate.
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4
Stir every 30 minutes for 2 hours.
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5
In a 2 quart saucepan over medium heat, heat rhubarb, 1/4 cup sugar, strawberry jelly cinnamon, salt and nutmeg until boiling.
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6
Reduce heat to low; cover and simmer 10 minutes, stirring often, until rhubarb is tender.
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7
Let cool to room temperature, then cover and refrigerate.
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8
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
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9
Beat in the flour and salt.
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10
Bring the milk to a simmer in a heavy medium saucepan.
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11
Slowly beat the hot milk into the eggs and sugar.
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12
Pour the entire mixture back inot the pan and place over low heat.
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13
Stir constantly with a whisk or wooden spoon until the custard thickens slightly.
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14
Be careful not to let the mxiture boil or the eggs will scramble.
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15
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
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16
Allow the custard to cool slightly, then stir in the cream and vanilla.
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17
Cover and refrigerate until cold, or overnight.
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18
When all three parts are cold then drain the juice from the blueberries and add to the ice cream base.
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19
Mash the blueberries until pureed and add to the ice cream base.
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20
Add the stewed rhubarb to the ice cream mixture.
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21
Make sure the ice cream mixture is mixed well.
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22
Then freeze in your ice cream machine (the number of batches required will depend on the size of your machine) according to the manufacturer's instructions.
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23
If you like a firmer ice cream then transfer to a freezer safe container after the machine is done and freeze at least 2 hours.
