Blueberry Swirled Cheesecake Ice Cream

Recipe makes roughly 1 quart of ice cream.

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.
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.
3. In a food processor or blender, pulse or blend together sweetened condensed milk, cream cheese, vanilla extract, and salt until smooth.
4. Transfer to a large bowl. Gently whisk in milk.
5. Pour milk mixture into ice cream machine and churn according to manufacturer’s instructions.
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.
7. Freeze until desired consistency is reached.