Simmer the blueberries with the water until they burst. Cook until the water evaporates and the berry juice thickens. Set aside.

In a separate sauce pan, simmer the heavy cream and butter milk.

In a bowl, whisk together the egg yolks and sugar. Slowly whisk in the cream mixture and bring back to the stove top. Whisk until mixture is thick and coats the back of a spoon.

Add the red wine, lemon juice, and berry mixture. Chill overnight.

Run through ice cream machine as instructions advise. Eat ice cream!