In a pan, add milk, cream and glucose syrup.
Add sugar to the above mix. Let it come to a boil on a slow flame.
Now, turn off the heat. Add the blueberry corn flour slurry to the pan. Turn on the heat on a low flame. Whisk continuously and let it come to a boil. Turn of the heat.
Transfer it to a bowl in an ice bath. Once cool, chill it in the refrigerator for 1 hour. (Optionally, you may add natural food colour, if you want a stronger pin colour.)
Add the blueberry cream mix to the ice-cream maker. If you do not have an ice cream maker, see step (without ice cream maker)
Remove it from the ice-cream maker when once it has been churned and turned into a soft ice-cream.
Transfer it to container and cover it with a baking sheet to avoid any crystals. let it set in the freezer(4-6 hours)