Combine berries, powdered sugar, and water in a large saucepan. Bring to a boil and simmer for 10 minutes. Set aside to cool.

Beat sugar, cream cheese, and egg yolks in a large mixing bowl until smooth; set aside.

Bring milk and cream to a boil in a saucepan. Very slowly add the hot milk to the cream cheese/egg yolk mixture. (Don’t just dump the cream cheese mixture into the hot milk or the eggs will cook.) Return to the pan and continue cooking and stirring till the mixture barely starts to simmer. Remove from the heat and cool. I like to put my pan in a sink filled with ice water to speed up the cooling process.

Stir the cooked blueberries into the ice cream mixture and chill for several hours or overnight.

Pour into an ice cream freezer and freeze according to manufacturer’s instructions. Spoon into a container, cover, and place in the freezer. Let ripen in freezer for at least three hours. It tastes even better the next day!!