Blueberries 450 g, fresh, rinsed and picked over
Sugar 175 g, granulated
Salt 1/4 tsp
Lemon juice 1 tsp, fresh
Milk 250 ml, whole
Cream 250 ml, heavy
Cookies 20 round shortbread
In a saucepan over medium-high heat, combine blueberries, sugar and salt.
Cook, stirring frequently, until sugar dissolves, about 3 to 5 minutes.
Bring to a boil, reduce heat, and simmer for 2 to 3 minutes.
Add lemon juice.
Working in small batches, puree the cooked berry mixture.
Strain into a large bowl and chill in the refrigerator.
Stir the milk and cream into the chilled berry mixture.
Pour mixture into an ice cream maker, and freeze according to manufacturer's directions.
Transfer to freezer until firm enough to scoop, about 30 to 45 minutes.
To assemble, spread about 2/3 cup ice cream onto one shortbread cookie; top with another cookie.
Gently sandwich together; freeze again until firm and ready to serve.