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Put blueberries, lemon juice, and sugar in medium saucepan. Cook over medium heat until the sugar dissolves, stirring frequently.
Bring to a boil then reduce the heat to low and simmer. Continue to cook and stir for 10 minutes. It should thicken as it cooks.
Chill until completely cooled, then process until smooth. A food processor, blender, or an immersion blender will work.
Stir in the milk and cream. Pour into ice cream maker and churn according to your machine's directions.
Scoop ice cream into freezer containers and freeze until solid, at least 3 hours.