Blueberry ice cream:
In a small saucepan, combine the blueberries, sugar, salt, lemon zest, and lemon juice, and bring to a boil for 3 minutes, stirring until the blueberries burst.
Transfer the mixture to a food processor and pulse for a minute until a fine texture is obtained.
Add the heavy cream and sour cream, and mix well.
Transfer to an ice cream maker and churn according to the desired texture.
Maple lace cookies:
Preheat the oven to 350 F (180 C) and prepare two baking sheets lined with silicone mats (or parchment paper).
In a saucepan, heat the butter, maple syrup, and sugar until everything is melted.
Add the flour and cook for 1 minute, stirring constantly.
Add the lemon juice and mix well.
Drop the mixture by tablespoon onto the prepared baking sheets, spreading it out, as it will spread a lot.
Bake for 8 minutes or until the edges are lightly colored.
Let cool on the baking sheet if you want flat cookies or shape them as desired before they cool completely.