Wash the blueberries and drain well. Add blueberries + sugar + lemon juice to a saucepan and place it on medium high heat. If berries are dry, add 2 tablespoons of water. Once it starts bubbling turn the heat to low and let it simmer for 5 minutes or till the berries burst. You can keep stirring and break them too.
Strain the pulp into a bowl with a wire mesh, pressing with a spoon and scraping the bottom of the sieve to get as much pulp you can. Let this cool or place in the refrigerator to cool faster.
Once it cools, add creme fraiche + heavy cream and beat it with a hand mixer or smooth in a food processor/mixer. Taste and add more sugar if needed. If adding more sugar, beat it till the sugar dissolves.
If using ice-cream maker follow the manufacturers instructions. If doing manually, transfer the mixture into a plastic freezer safe box. After an hour, mix it with a hand beater to break the crystals. Repeat the same process 2 more times. (Wash the hand beater attachment and keep it next to the refrigerator, that makes this an easy process)
If the ice-cream is hard to scoop before serving, keep it at room temperature for 10 minutes.
I used fresh blueberries. Frozen blueberries can be use too.
You can use the same method for blackberries, red currants, cherries as well.