Blueberry Cheesecake Ice Cream

• BERRY MIXTURE
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 1/4 cups fresh blueberries or 1 1/4 cups frozen blueberries
• 1 tablespoon lemon juice
• CRUST MIXTURE
• 2 1/4 cups graham cracker crumbs (about 36 squares)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• CREAM MIXTURE
• 1 1/2 cups sugar
• 1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or (3 1/2 ounce) package vanilla instant pudding mix
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

1. For Berry Mix:
2. In a small saucepan, combine sugar and cornstarch.
3. Gradually stir in water until smooth.
4. Stir in blueberries and lemon juice and bring to a boil.
5. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
6. Cover and refrigerate until chilled.
7. For "Crust" Mix:
8. In a large bowl, combine the cracker crumbs, sugar and cinnamon.
9. Stir in butter.
10. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan and bake at 350u0b0 for 10-15 minutes or until lightly browned.
11. Cool completely on a wire rack.
12. Ice Cream Mix:
13. Meanwhile, in a large bowl, whisk the "cream mixture" ingredients.
14. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
15. Refrigerate remaining mixture until ready to freeze.
16. Whisk before adding to ice cream freezer (mixture will have some lumps).
17. Crumble the graham cracker mixture.
18. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
19. Freeze in airtight freezer container.

mixture, sugar, cornstarch, water, fresh blueberries, lemon juice, mixture, graham cracker crumbs, sugar, ground cinnamon, butter, cream mixture, sugar, flavor instant, cream, milk, vanilla

Taken from www.food.com/recipe/blueberry-cheesecake-ice-cream-319188 (may not work)