Blueberry Cheesecake Ice Cream

(Courtesy of Taste of Home)


Ingredients:
1/2 c. sugar
1 Tbsp. cornstarch
1/2 c. water
1 1/4 c. fresh or frozen blueberries
1 Tbsp. lemon juice

GRAHAM CRACKER MIXTURE:
2 1/4 c. graham cracker crumbs (about 36 squares)
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 c. butter, melted

ICE CREAM:
1 1/2 c. sugar
1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
1 qt. heavy whipping cream
2 c. milk
2 tsp. vanilla extract
Directions:
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

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