I used frozen blueberries. Grind the blueberries in a blender and put them in a pot, add all the rest of the sauce ingredients and stir to boil over low heat.

Bring to a boil and cool until thickened.

I'll make ice cream liquid while it cools. Put the egg yolk and sugar in a bowl and mix with a whisk, heat the milk slightly and add little by little by little.

Strain the yolk mixture through a sieve, place in a pot, and heat over low heat, stirring until 78 to 80. Then let it cool and put it in the refrigerator to make it cold. Mix the whipped cream with a slight foam in the cold ice cream liquid.

I poured the ice cream mix into the ice cream container that I put in the freezer for one night and returned it for about 15 minutes.

Add the blueberry sauce and stir it once, then put it in a wide container and store it in the freezer.