Blueberry Cheesecake Ice Cream for 16

Instructions:

1. Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Simmer for 8–10 minutes, stirring occasionally, until the berries burst and the liquid thickens into a syrupy consistency.
3. Remove from heat, stir in vanilla, and let it cool completely in the fridge.
4. In a medium bowl, beat the softened cream cheese until smooth and lump-free.
5. Slowly pour in the sweetened condensed milk and vanilla, whisking until the mixture is glossy.
6. In a separate chilled bowl, whip the heavy cream and salt until stiff peaks form.
7. Gently fold the whipped cream into the cheesecake mixture using a spatula, ensuring you do not overmix.
8. Mix the graham cracker crumbs, melted butter, and brown sugar together.
9. Layer the cheesecake base with the cooled blueberry reduction and graham cracker crunch in a 9x5 inch loaf pan or airtight container, swirling with a knife.
10. Freeze for 6 hours and 30 minutes until firm.