1 1/4 C blueberries, fresh or frozen
1/2 C sugar
1 Tb cornstarch
1/2 C water
1 Tb lemon juice (bottled is fine)
Graham Cracker Crust:
1 prepared graham cracker crust
Cheesecake Ice Cream:
1 1/2 C sugar
2 C milk
4 C heavy whipping cream
2 tsp vanilla
1 (3.4 ounce) package instant cheesecake pudding mix
1. Grab 1 1/4 C fresh or frozen blueberries and place them in a medium-sized sauce pan.
2. Add 1/2 C sugar, 1 Tb cornstarch, 1/2 C water and 1 Tb lemon juice (bottled is fine). Give it all a nice stir and bring it to a boil over medium high heat. Allow it to simmer for 5 minutes or until the mixture has thickened.
Should look about like this. Pour it into a small container, cover and refrigerate until chilled, should take 1-2 hours.
3. Into a large bowl place 1 1/2 C sugar, 4 C heavy whipping cream, 2 C milk, 2 tsp vanilla and 1 (3.4 ounce) instant cheesecake pudding mix. Whisk it together to combine.
4. Pour it into your ice cream maker and mix according to package directions. I have a machine that only makes 1 quart of ice cream at a time so I had to mix it in two batches.
5. Grab a premade graham cracker crust and break it into chunks with a butter knife.
6. When the ice cream is done churning (and is nice and thick), pour it into two quart-sized containers. I opted to use two metal bread pans. Drop spoonfuls of the blueberry sauce over the top of the ice cream.
7. Sprinkle the graham cracker crust over the top. Swirl it all together with a butter knife.
8. Cover tightly with plastic wrap and freeze for at least 4 hours, or overnight.