Creating Blueberry Cheesecake Ice Cream is simple when you follow these steps:

1. Prepare Blueberries: In a small saucepan, combine the blueberries, ½ cup of sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens slightly, about 10 minutes. Set aside to cool.

2. Blend Cream Cheese: In a separate bowl, beat the softened cream cheese and remaining ½ cup of sugar until smooth and creamy.

3. Combine with Dairy: Gradually mix in the heavy cream, whole milk, and vanilla extract to the cream cheese mixture. Stir until well combined and smooth.

4. Whisk Egg Yolks: In another bowl, whisk the egg yolks until they lighten in color. Slowly incorporate a bit of the cream mixture into the egg yolks to temper them, then pour the yolks back into the cream mixture.

5. Heat the Mixture: Pour the combined mixture into a saucepan and cook over medium heat, stirring constantly until it’s thick enough to coat the back of a spoon. This should take about 8-10 minutes.

6. Cool the Mixture: Remove from heat and let the mixture cool. Once cool, chill it in the refrigerator for at least 2 hours, or ideally overnight.

7. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.

8. Add Blueberry Swirl: Just before the ice cream is finished churning, add the cooled blueberry mixture and allow it to swirl through the ice cream, creating a marbled effect.

9. Transfer to Freezer: Pour the mixture into a lidded container and freeze for at least 2 hours, or until firm.

10. Serve and Enjoy: When ready to serve, scoop your Blueberry Cheesecake Ice Cream into bowls and get ready to delight in a truly remarkable treat!