In a medium saucepan, combine 2 cups of blueberries, 2 tablespoons of lemon juice, and 1 cup of granulated sugar. Heat over medium, stirring frequently, until the sugar fully dissolves.

Once the sugar is dissolved, bring the mixture to a gentle boil and then reduce to low heat. Let it simmer for about 10 minutes, stirring occasionally.

Remove from heat and let the mixture cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.

Blend the chilled mixture until mostly smooth, keeping some berry pieces for texture.

In a mixing bowl, whisk together 1.5 cups of whole milk and 2 cups of heavy whipping cream until well combined. Slowly add the blended blueberry mixture and stir gently.

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes.

Transfer to airtight containers and freeze for at least 3 hours, or until solid.

Let sit at room temperature for a few minutes before scooping and serving.