Blueberries are a miracle of color. When first picked, their skins are mottled blue with a hazy white film (also called the bloom, a natural sunscreen that protects the berry and keeps them from spoiling). All the pigment (and beneficial nutrients) resides in the skin, much of the tang and tannin too. The flesh inside is sweet but colorless, and without the tell-tale blue skin you might as well be eating a grape. When cooked, pureed, or smashed, they stain whatever they touch a vibrant fuschia, including but not limited to dairy products, clothing, teeth and skin. Don't be surprised if your lips turn faintly purple after eating this ice cream (meaning, you probably won't be able to sneak a bowl of this without the other members of your household catching you red-handed purple-lipped). So make double. Since you'll obviously be forced to share. While I am usually a proponent of egg-based ice cream (I find they freeze more smoothly in household ice cream makers, resulting in a creamier

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