Start by making a thick blueberry syrup. Combine the 1/2 cup sugar, 1 Tbsp. lemon juice, and 1 1/2 c. blueberries in a pan on the stove. Heat over medium heat for about 5 minutes until blueberries have softened and started to break down.

Remove from stove and puree in a blender. Then pour into a mesh sieve and strain. Some seeds will still get through, but that is o.k.

Return to the pan on the stove and cook over medium heat, stirring constantly, until most of the water has evaporated and the mixture has reduced greatly and become very thick. This may take up to 15 minutes. The syrup will thicken even more when cooled. Chill in the refrigerator. When fully chilled, the syrup may resemble jelly.

In a separate bowl, mix the milk and 1/2 cup plus 2 Tbps. sugar until sugar is dissolved. Add the blueberry syrup/jelly and mix with a wire wisk until all the lumps are broken up. Add the heavy whipping cream and mix well.

Pour the mixture into your ice cream maker and follow the manufacturer's directions. Transfer to an airtight container and freeze for several hours.