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1
In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork.
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2
Simmer mixture, stirring frequently, 5 minutes and cool slightly.
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3
In a blender puree mixture with milk just until smooth and stir in cream.
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4
Pour puree through a sieve into a bowl, pressing on solids with back of a spoon.
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5
Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
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6
Freeze mixture in an ice-cream maker.
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7
Transfer ice cream to an airtight container and put in freezer to harden.
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8
Ice cream may be made 1 week ahead.
