Prepare the custard base: In a mixing bowl, combine the egg yolks and 120g of sugar. Whisk until the mixture becomes pale and thick. Gradually add the milk while continuing to whisk.

Cook the custard: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Do not let it boil. Remove from heat and allow it to cool to room temperature. Refrigerate for at least 2 hours.

Make the blueberry jam: In another saucepan, combine the blueberries, 100g of sugar, and pectin. Add a splash of water. Cook over medium heat until the mixture boils, then simmer for about 3 minutes. Remove from heat and cool to room temperature. Refrigerate.

Whip the cream: In a large bowl, whip the cream until stiff peaks form. Be careful not to over-whip.

Combine ingredients: Gently fold the cooled custard base into the whipped cream until well combined. Add the blueberry jam and gently swirl it in.

Freeze: Pour the mixture into a freezer-safe container. Break the wafer plates into pieces and mix them into the ice cream. Freeze for 4 to 5 hours, or until firm.

Serve: Scoop the ice cream into bowls or cones and enjoy!