homemade blueberry cheesecake ice cream

My friend Shonda made this and it rocks!  So much so that my husband was ready to go out and get a "real" ice cream maker- the kind that uses ice and rock salt. :).  It's rich and creamy and beautiful to look at.  Too bad I didn't get a pic with the graham cracker crust sprinkled on top.  Just imagine it.  

homemade blueberry cheesecake ice cream (my friend Shonda)
prep time: 30 minutes
total time: 6 hours

blueberry sauce:
1 1/4 cup blueberries, fresh or frozen (if you live in Oregon you'd better use fresh!)
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon lemon juice

graham cracker crust:
1 prepared graham cracker crust (what a relief!)

cheesecake ice cream:
1 1/2 cups sugar
2 cups milk
4 cups heavy whipping cream
2 teaspoons vanilla
1 small  package instant cheesecake pudding mix

Place blueberries in a medium-sized sauce pan.  Add 1/2 cup sugar, cornstarch, water and lemon juice.  Bring to a boil over medium high heat.  Allow it to simmer for 5 minutes or until the mixture has thickened.  Pour into a small container, cover and refrigerate until chilled.  Should take 1-2 hours.
In a large bowl, add 1 1/2 cups sugar, whipping cream, milk, vanilla and cheesecake pudding mix.  Whisk it to combine.
Pour into the ice cream maker and mix according to package directions.  If you have a machine that only makes 1 quart at a time, mix it in two batches.
Take a premade graham cracker crust and break it into chunks with a butter knife.  When the ice cream is done churning pour it into a two quart-sized containers.  Drop spoonfuls of the blueberry sauce over the top of the ice cream.
Sprinkle the graham cracker crust over the top.  Swirl it all together with a butter knife.  Cover tightly with plastic wrap and freeze for at least 4 hours or overnight.