2 cups heavy cream
1 cup sugar
1 cup fresh blueberries lightly mashed
1 cup lemonade
juice of 1 lemon
½ cup chopped fresh lemon thyme plus 2 T chopped fresh lemon thyme
In a saucepan place ½ cup fresh lemon thyme, 1 cup sugar and 1 cup water and bring to a boil until the sugar is all dissolved. Let simmer for 5 more minutes to steep, take off heat, set aside for 5 more minutes. Strain lemon thyme and set simple syrup aside. In another heavy saucepan on medium heat, heat the cream until just about to boil but do not let it boil. Remove it from the heat and add the sugar. Mix the simple syrup and blueberry mash in with the cream until well mixed. Set aside in refrigerator for about an hour. Add remainder of chopped fresh lemon thyme and follow ice cream maker instructions.