Ingredients
1/2 cup sugar1 tablespoon cornstarch1/2 cup water1-1/4 cups fresh or frozen blueberries1 tablespoon lemon juiceGRAHAM CRACKER MIXTURE:2-1/4 cups graham cracker crumbs (about 36 squares)2 tablespoons sugar1/2 teaspoon ground cinnamon1/2 cup butter, meltedICE CREAM:1-1/2 cups sugar1 package (3.4 ounces) instant cheesecake or vanilla pudding mix1 quart heavy whipping cream2 cups whole milk2 teaspoons vanilla extract
Preparation
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10x1-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack.
Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream maker cylinder two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream maker, as mixture will have some lumps.)
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.
