CHEF NOTE: thicken berry sauce w/ bit more cornstarch to create ribbon effect.
VARY Use raspberries for a more intense fruit flavor.
BLUEBERRY CHEESECAKE ICE CREAM
BERRIES 1/2 cup sugar, tb cornstarch, 1/2 cup water, 1-1/4 cups fresh or frozen blueberries, tb l/juice
GRAHAM CRUST: 2-1/4 c graham crumbs (36 squares), 2 tb sugar, 1/2 tea cinnamon, 1/2 cup butter, melted
ICE CREAM: 1-1/2 cups sugar, 3.4 oz pkg instant-type cheesecake (or vanilla) pudding mix, qt h/cream, 2 cups milk, 2 tea vanilla.
Combine blueberry mixture; bring to boil then simmer until slightly thickened. Chill.
Combine graham mixture; pat onto sheetpan. Lightly brown 350 deg 10-15 min; cool completely. Crumble and set aside.
ICE CREAM beat cream cheese smooth. Slowly add sugar then beat in sour cream followed by cream.
Add vanilla, lemon juice; mix thick and smooth. Cover/frige 2-3 hours.
FINAL Layer in container 3 times ice cream, blueberries, grahams; swirl w/ knife. Freeze as per mfg directions.