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1
Add chocolate to a 1-quart glass measuring cup.
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2
Bring milk and cream to a boil in a medium saucepan.
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3
Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.
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4
Still whisking, drizzle in about 1/3 of the hot liquid-this will temper, or warm, the yolks so they don't curdle.
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5
Whisking all the while, slowly pour in the remaining liquid.
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6
Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track.
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7
The custard should reach at least 170u00b0, but no more than 180u00b0, on an instant read thermometer.
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8
Immediately remove pan from the heat and pour the custard over the chopped chocolate.
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9
Let the mixture sit for 1 minute, then using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.
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10
Refrigerate the custard until chilled before churning it into ice cream.
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11
Scrape the chilled custard into the bowl of an ice cream maker; churn according to manufacturer's directions.
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12
When the ice cream is thickened and just about ready, spoon in the blueberry preserves and churn to blend.
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13
Pack the ice cream into a container and freeze it until it is firm enough to scoop.
