Set the pan in a bowl of ice water and stir until cooled.
Refrigerate for 8 to 24 hours.
Meanwhile, combine blueberries, the remaining 1/4 cup sugar, and lemon juice in a small saucepan.
Bring to a boil over medium-high heat, whisking frequently.
Reduce heat and simmer until syrupy, about 5 minutes.
Transfer to a bowl and refrigerate for 8 to 24 hours.
Freeze the chilled buttermilk mixture in a 1 1/2- or 2-qt.
ice cream maker according to manufacturer’s directions.
Transfer to a freezer container.
Swirl in the blueberry mixture.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature for 20 to 30 minutes before serving.
Garnish with fresh blueberries and mint, if desired.
Tips
Equipment: 1 1/2- or 2-qt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
