Blueberry Swirled Cheesecake Ice Cream

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   Recipe makes roughly 1 quart of ice cream.

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   1. In a small saucepan, stir together blueberries, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 10 minutes. Stir in cornstarch and simmer for another 5 minutes. Remove from heat.

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   2. Allow to cool slightly and pour into a heat-safe container. Refrigerate for 1 hour or prepare the day before and refrigerate until needed.

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   3. In a food processor or blender, pulse or blend together sweetened condensed milk, cream cheese, vanilla extract, and salt until smooth.

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   4. Transfer to a large bowl. Gently whisk in milk.

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   5. Pour milk mixture into ice cream machine and churn according to manufacturer's instructions.

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   6. When ice cream is soft set, pour half of it into a freezer safe container. Spoon half of the blueberry mixture and half of the crushed graham crackers over the top. Swirl through the ice cream using a knife. Spread remaining ice cream over the top. Top with remaining blueberry mixture and crushed graham crackers. Swirl through ice cream using a knife.

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   7. Freeze until desired consistency is reached.

* Per serving · 4 servings · Values may vary.

No additional tips available.