Blueberry ice cream with maple & cinnamon

Blueberries, fresh	2 cups
Maple syrup	¼ cup
Lemon, juiced	½
Cinnamon, ground	1 teaspoon
Eggs	2
Sugar	½ cup
Milk	1 cup
Cream, heavy	2 cups

1. Place the blueberries, syrup, juice, and cinnamon into a bowl, and gently squash the fruit until the flesh of the berries is broken and the juice starts coming out. 
2. Cover, and chill for 2 hour or overnight. 
3. Puree with a blender. Beat in the eggs and sugar until light and fluffy, about 3 minutes. 
4. Add the milk and cream, and beat briefly. 
5. Stir in the fruit mixture, and process in your ice cream maker according to its instructions. 
6. Transfer to freezer-proof container, and freeze 4 hours or overnight.