For the blueberry ice cream with lilac blossom syrup, boil the whipped cream with the milk and sugar. Beat the eggs with the egg yolks until foamy and stir in the boiling whipped cream mixture.
Pull off over hot water bath to rose, then cool down to refrigerator temperature.
Meanwhile, wash, clean if necessary, and puree the blueberries. Stir into the top mixture with the syrup and freeze in an ice cream maker according to manufacturer’s instructions to make ice cream, then place in the freezer for about 1 hour.
Dress the blueberry ice cream with lilac blossom syrup and serve.