I must have a thing for chocolate and blueberries...! This recipe turned out extremely luscious. I recommend making the cream mixture ahead of time to cool properly, that will help it churn quicker.
8 egg yolks
1 cup heavy cream
1 cup milk
8-16 oz blueberries
2 tbl vanilla extract
8 oz sugar
Mash the blueberries with half the sugar in a bowl. Place the bowl in the refrigerator to chill while making the rest of the recipe. .
In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the milk into the mixture of egg yolks and sugar while stirring. Pour the mixture into a pan and heat gently, when the mixture is warm add the cocoa powder stir/whisk till it all dissolves, keep stirring until it thickens. Don't let it boil or else it will curdle. When you can see a film form over the back of your spoon it's time to remove the pan from the heat.
Leave to cool. When cool, stir in the cream followed by the mixture of mashed blueberries and sugar. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
If you have leftovers and the ice cream has melted, put it back into the ice cream maker until it reaches a scoop-able consistency. At that point place it into a air tight container and freeze. Doing this will keep the ice cream at an ideal consistency.