Also, this was easier as an overnight project. If using an ice cream maker, you can do the blueberries the night before and make the ice cream the next day.
Start with: 2 cups coarsely chopped blueberries
Bring blueberries, 2 tablespoons of sugar, and 2 tablespoons of water to a boil over medium heat. Reduce heat to low and simmer for ten minutes, stirring often. Cool for 30 minutes, and then cover and chill for two hours. I did this step the night before.
For ice cream maker:
1 (14 ounce can) condensed milk
1 (5 ounce can) evaporated milk
2 cups whole milk
2 Tablespoons sugar
1 teaspoon vanilla extract
A pinch of salt
Cover and chill for two hours.
Pour milk mixture into 1 quart freezer container and churn for about 20 minutes. Remove container with ice cream and freeze in the container for 30 minutes.
Stir blueberries into the mixture and transfer to a loaf pan and cover with aluminum foil. Freeze for 3-4 hours.
Using a stand mixer:
1 Pint (2 cups) heavy cream
1 (14 ounce can) sweetened condensed milk
1 Tablespoon vanilla extract
In a small bowl, combine the vanilla extract and sweetened condensed milk. Pour heavy cream into a mixing bowl and whip on a high speed until stiff peaks form. Reduce mixer speed to low, and slowly add the vanilla mixture to the mixing bowl. Once combined, stir in blueberries and pour into a loaf pan covered tightly with aluminum foil. Freeze for 6 hours or overnight.
This was a hit, but you don't have to take my word for it.