Categories: Desserts, Italian 
      Yield: 8 servings 
  
    2/3 c  Sugar                               1    Lemon peel strip (2-in) 
      4    Egg yolks                           2 c  Fresh blueberries; pureed 
      1 c  Milk; at room temperature           1 c  Heavy cream 
      1 pn Salt                            
  
  BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly 
  add milk, beating gently to avoid a build-up of foam. Add lemon peel and 
  stir in salt. Transfer mixture to the top of a double boiler with an inch 
  of boiling water in the bottom half. Regulate heat so water remains at a 
  low boil, and stir continuously 8 minutes. Custard will thicken to coat the 
  spoon, and surface foam will disappear. Immediately remove top of double 
  boiler and set it in a large bowl of cold water. Stir 2 minutes to cool 
  custard somewhat. Then transfer it to a bowl, cover, and chill thoroughly. 
  Also chill pureed blueberries and heavy cream. When ready to proceed, whip 
  cream into soft peaks. Remove lemon peel from custard and fold in 
  blueberries and whipped cream. Transfer mixture to ice cream machine and 
  freeze according to machine's directions. 
   
  Makes 1 Quart 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK