Lemon Cheesecake Ice Cream

Scald milk until bubbles form around the edge. Remove from heat. add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, lemon juice and whipping cream.

Add softened cream cheese to the ice cream mixture.  With a hand mixer, gently beat in until smooth. Don't over beat.

Cover and refrigerate for 30 minutes.

Freeze ice cream according to your ice cream makers instructions.

Graham Cracker Crust

Smash 1 sleeve of graham crackers with a food processor, or use a plastic bag and rolling pin.

Put the graham cracker crumbs in a small bowl. Mix in melted butter and sugar. 

Press the graham crack mixture to the bottom of a spring form pan.

Blueberry Glaze

When ice cream is nearing the consistency of soft served ice cream, place 1 cup of blueberries into a small sauce pan. Sprinkle with 1 tablespoon of sugar. Cook on medium heat until the blueberries start to change color from blue to dark purple.

Smash 5-10 blueberries and let the juices mix with the other blueberries. Stir until juice is thick and dark purple. Set aside and cool.

When ice cream is as thick as soft served ice cream mix the cool, cooked blueberries in. Leave swirls of blueberries making sure not to over mix.

Pour the Lemon Blueberry Cheesecake Ice Cream into the prepared graham crack crust.

Place plastic Wrap over the top and place in the freeze overnight or until solid.

Blueberry Topping

Using the same method as before, cook 2 cups of blueberries with 2 tablespoons of sugar in a small saucepan. When the berries start to change color from blue to dark purple, smash 10-20 until juice run. 

Continue to cook until the juices turn thick and dark purple.

Let cool and top ice cream pie with the blueberry topping.

Store the leftover blueberry topping in an airtight container in the refrigerator.