1/2 cup blueberries
1/2 cup white sugar
1/2 cup pureed blueberries
3 tablespoons butter
3 tablespoons vinegar
3 tablespoons rum
3 tablespoons white sugar
1 teaspoon lemon juice
1/2 teaspoon equal parts rum and blueberry juice
1 teaspoon lemon zest
Preheat the broiler.
In a large bowl combine blueberries, sugar, lemon juice and equal parts rum and blueberry juice. Mix thoroughly, add eggs, beat briefly, then reduce the mixture to low. Stir a little more rum and blueberry juice if desired. Refrigerate overnight.
While waiting overnight, whip cream until stiff but not boiling; warm gently in large glass bowl. Beat cream with 1 tablespoon sugar until stiff and pale yellow in color; pour into cooled custard or cup of ice cream.
When the whipped cream is cool, beat whip cream until smooth in color; pour over chilled cream. Serve frosted with lemon fruit salad or fruit-flavor ice cream. Garnish ice cream with desired fruit.