In a mixing bowl, whisk together the cream, half-and-half, 1/4 cup maple syrup, eggs, salt, and 1/8 tsp nutmeg. Add to the ice cream maker and process according to manufacturer's instructions. Transfer to a plastic container for freezing, and freeze until almost set.

While ice cream is setting, make the blueberry-maple syrup. In a medium saucepan, heat the blueberries, remaining 1/4 cup maple syrup, and 1/8 tsp nutmeg until bubbly. Simmer ~5 minutes until the berries burst, and the mixture gets syrupy with a deep rich color. Remove from the heat and cool completely. Once cool, put in the fridge to chill further.

After the ice cream has chilled in the freezer an hour or so and starts to set, stir in the fully cooled and chilled blueberry-maple syrup. Return to the freezer to finish freezing. Yields: a yummy box full of heaven.