Combine berries, sugar and lemon juice in a saucepan and let macerate 30-60 minutes. Then, place over medium heat and bring to a boil. Reduce heat to low and simmer until thicken about 10 minutes. Remove and refrigerate until cool then puree smooth, straining if desired, into an airtight container.
In a large saucepan whisk the egg yolks and sugar until slightly lighter in color and well combined. Whisk in milk, cream and salt.
Cook mixture over medium heat, whisking frequently until it reaches 170 degrees. Remove from heat and immediately strain through a fine mesh strainer into a chilled airtight container to cool. Place in refrigerator until ready to churn, up to 3 days.
Blueberry Lemon Gelato
When ready to churn add 2 cups of fresh fruit puree to gelato base and stir to combine, reserving remaining fruit puree to swirl in or top the gelato. Churn according to manufacturer's instructions until firm and billowing, about 30 minutes usually.
Transfer to airtight container and freeze until hardened at least 4-5 hours.
Eat within 2 days, same day preferred.
Tip: store fruit puree in the same container you'll be storing your ice cream. Do not wipe out puree after whisking into gelato base and pour churned gelato back into container for beautiful swirls of fruit puree.yield: about 1 ½ pints