Blueberry Cheesecake Ice Cream - cooking recipe

Ingredients

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

Preparation

For Berry Mix:
In a small saucepan, combine sugar and cornstarch.
Gradually stir in water until smooth.
Stir in blueberries and lemon juice and bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
Cover and refrigerate until chilled.
For \"Crust\" Mix:
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 and bake at 350\u00b0 for 10-15 minutes or until lightly browned.
Cool completely on a wire rack.
Ice Cream Mix:
Meanwhile, in a large bowl, whisk the \"cream mixture\" 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 in airtight freezer container.