As a child – when I was a determined “section eater” -- I never cared much for ice creams with swirls in them. But as an adult, I rather like them, especially when working with the intensely-flavored fruits and berries of summer. Take this ice cream, for example. The centuries-old duo of bay + vanilla has had its hold on me for awhile, as evidenced by at least one other recipe posted here. Cooked blueberries, however, can overpower that gentle pair, so I generously flavor the base recipe with bay and vanilla, where they hold their own quite well. I flavor the blueberries with bay leaves as well. The base recipe is the one that Jeni Britton Bauer so kindly shared with the FOOD52 community. We like this bay and vanilla ice cream all by itself, too, by the way, without the blueberries -- and with just the addition of freshly toasted, lightly salted cashews. Enjoy!! ;o)

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