In a pan, mix together 550 g whole milk, 200 g fresh cream (35% fat), and 40 g powdered skim milk.
Add 90 g sugar, 45 g glucose syrup (45 DE), 15 g honey, and 1 g fine table salt.
Turn on the heat and bring the mixture to 40°C, then add 4 egg yolks and allow it to rise to 85°C. At this point add 3 g carob flour. The temperature will both pasteurise the mixture and activate the carob flour.
Turn off the heat and add 150 g Brie (diced, no rind).
Blend with an immersion blender until smooth.
Leave the mixture to refrigerate at 4°C for 4-6 hours (ideally overnight).
In the meantime, wash, thoroughly dry, and freeze 100 g blueberries.
Pour the chilled mixture into an ice cream maker and churn until creamy, about 20-30 minutes. Toss in the frozen blueberries within the last 5 minutes of the churning process.
Pour out the gelato into a wide plastic container with a lid and freeze at -18°C for 3-4 hours.
After this time it should still be soft enough to scoop. If frozen for longer periods, let it sit at room temperature for about 10 minutes before serving.