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Make a blueberry sauce by placing the blueberries, water, and ½ cup of sugar into a large saucepan and cooking over medium-high heat. Mash up blueberries as they begin to bubble, and stir occasionally for about 10 minutes until the sauce is thick. Set aside to cool completely.
In a medium saucepan, mix together the milk and heavy cream. Heat slowly until it starts to steam and small bubbles form.
In a separate medium bowl, whisk together the remaining sugar (¼ cup) and the egg yolks.
Very slowly, add the warm milk mixture to the egg mixture, whisking constantly to avoid cooking the eggs.
Return the entire mixture to the saucepan and heat again for about 10 minutes over medium heat until the custard thickens.
Allow the custard mixture to cool to room temperature.
Mix in salt, vanilla, and minced basil, then stir in the blueberry sauce.
Follow the instructions on your ice cream maker to make the ice cream. Place in the freezer for a couple of hours to firm up before serving.