1.  Freeze the canister of your ice cream maker for at least 24 hours before making ice cream.

2.  Mix together blueberries, lemon juice and sweetener in a medium sized sauce pan.

3.  Heat over Medium heat until the liquid is released from the berries and comes to a boil, 5 minutes.  Lower heat to Low and simmer for 15 minutes until most of the liquid has evaporated.  Stir occasionally as it simmers.

4.  Add cooked blueberries to a resealable container and chill in the refrigerator for 1-2 hours until completely cold.  

5.  Add blueberries, cream, almond milk and eggs to a blender and puree for 1 minute until smooth.

6.  Add to the canister of your ice cream mixer and churn according to the manufacturers instructions, usually between 20-35 minutes.  The ice cream should be the consistency of soft serve ice cream.

7.  Add ice cream to a resealable container and freeze for 3-4 hours until hardened.  When you are ready to eat the ice cream, you should leave it out on the counter for 20-30 minutes to soften and become more scoopable.

8.  Can be stored in the freezer for 2 weeks, but the texture will become grainy after a few days.