Set a fine-mesh sieve over a large bowl. Pour the heavy cream into the bowl. Set aside.

In a saucepan, heat whole milk, sugar, and salt over medium heat, stirring until sugar dissolves and mixture steams.

Whisk egg yolks in a separate bowl. Slowly whisk half of the hot milk mixture into the yolks to temper them.

Pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170°F).

Immediately strain the hot custard through the sieve into the cold heavy cream. Whisk to combine.

Whisk in vanilla, almond, and lemon extracts. Add blue food coloring until desired bright blue color is achieved.

Cover tightly with plastic wrap pressed to the surface. Chill in the refrigerator for at least 4 hours or overnight.

Pour the chilled base into your ice cream maker and churn according to manufacturer instructions (about 20-25 minutes).

During the last minute of churning, pour in the chilled, dry blueberries to distribute evenly.

Transfer to a freezer-safe container, press parchment directly onto the surface, and freeze for at least 4 hours before serving.