Blueberry Ice Cream

5   eggs
2   c. blueberries
1/2 gal. whole milk
2   (13 oz.) cans evaporated milk
2   c. sugar
1   Tbsp. vanilla

Heat blueberries in heavy saucepan until they 
juice.  Cool.  Beat eggs with mixer at high 
speed until light and foamy.  Gradually add 
sugar and evaporated milk.  Pour into ice cream 
freezer can and stir in milk, vanilla and 
cooled blueberries. Freeze according to ice 
cream freezer directions.