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1
Whisk yolks and 1/3 cup of the sugar until creamy. Set aside.
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2
Heat cream, milk, 1/3 cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until sugar is dissolved and cream is nearly simmering. Lower heat and scoop 1/2 cup of the cream mixture into the yolks, whisking the entire time to combine.
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3
Pour the heated yolk mixture back into the pot, still whisking to combine. The custard should thicken in 3-5 minutes. You will know it's ready when it coats the back of a spoon and holds its shape when you draw your finger through it. Remove from heat and fold in the ricotta.
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4
For the pancake batter, toss flour, remaining 1 tablespoon sugar, baking powder, and baking soda in a small bowl. Add to the custard base. Fold in vanilla extract.
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5
Transfer to a blender and pulse until smooth. Chill 2-3 hours until cold.
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6
While base is chilling, prepare blueberry sauce. Put blueberries, lemon juice, zest, and sugar in a saucepan. Turn stove to medium and heat until berries began to soften. Mash with fork to accelerate process, simmering 2-3 minutes. Mix cornstarch and water in a small bowl and then add to the berries in saucepan. Heat on medium until the fruit sauce thickens, 1-2 minutes. Remove from heat and chill.
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7
Using an ice cream maker, churn base until mostly frozen and thick, about 15-20 minutes. Slowly pour in blueberry sauce and then turn off immediately. Scoop into container and chill until set, 4-5 hours.
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8
Makes 1 1/2 quarts of ice cream. You'll want to eat every last bite.
