Ingredients

• 2 cups heavy cream
• 8 ounces cream cheese (softened to room temp.)
• 14 ounces sweetened condensed milk
• 1/2 teaspoons lemon zest (optional)
• 1 1/2 cups fresh blueberries
• 3 tablespoons vanilla sugar
• 2 tablespoons water
• 1/2 teaspoons corn starch (plus 1 tbsp water)

Directions

1. In a large bowl using a handheld electric whisk (or in a stand mixer with whisk attachment), whisk heavy cream until it forms stiff peaks and set aside.
2. In a separate bowl, combine cream cheese, condensed milk, and lemon zest and whisk until completely smooth and free of any lumps.
3. Gently fold whipped cream into cream cheese mixture and transfer to a loaf pan or other container. Cover with lid or cling wrap.
4. Place into freezer and freeze for about 4 hours.
5. In the meantime, make the blueberry mixture. In a medium saucepan, combine blueberries, vanilla sugar, and water.
6. Let cook over medium heat for about 5-7 minutes. You want most of the blueberries to have burst and the mixture to be runny.
7. In a small bowl, mix together the cornstarch and 1 tbsp of water to make a slurry. Add it to the blueberry mixture and let cook for another minute.
8. Remove blueberry mixture from heat and transfer into a container to put in the refrigerator to cool.
9. Once ice cream has rested in freezer for 4 hours, pour blueberry mixture over semi-set ice cream and gently swirl blueberry mixture into ice cream.
10. Be careful not to swirl too much or you’ll end up with blue ice cream.
11. Pop container back into freezer to let sit overnight.
12. When ready to serve, let ice cream sit out for about 10 minutes to soften.
13. Enjoy with sugar/waffle ice cream cones and graham crackers.