1/4 cup + 3 tbsp blueberry preserves, divided
1 brick (8-oz) cream cheese, softened
1 1/2 cups half and half cream
3/4 cup sugar
1/2 cup whole buttermilk
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp salt
1 cup fresh blueberries
2 tsp lemon zest
Process all ingredients, except blueberries and lemon zest, in a blender for 30 seconds or until very smooth. Mash the blueberries and stir the berries and lemon zest into the mixture. Cover and chill at least 2 hours or up to 2 days.
Pour mixture into the freezer container of a 1 1/2-quart electric ice cream maker; freeze according to the manufacturer's directions.
May be stored in an airtight container in the freezer for up to 1 week.
Note: Check out the ice-cream pie recipe on this blog that uses this ice-cream.