Simmer the blueberries and sugar in a small saucepan for about 6 to 8 minutes, just until the berries burst and the mixture has thickened. Transfer the mixture to a small container. Place in the refrigerator to cool completely and chill.

In a large bowl, beat the cream cheese with the sugar until the mixture is smooth. Beat in the cream, milk, vanilla, lemon zest and juice. Place in the fridge to chill for several hours until cold.

Transfer the mixture to the frozen insulated bowl of your ice cream maker. Churn the ice cream according to the manufacturers’ instructions, usually for 20 to 30 minutes.

When the ice cream reaches the texture of soft serve, it's time to transfer to a freezer safe container. A metal loaf pan works well.

For the best results, create three layers. Add a layer of the ice cream base followed by evenly placed dollops of blueberry sauce then a sprinkling of graham cracker crumbs. Being careful not to combine the layered ingredients, add two more layers. Using a skewer or chopstick, gently swirl.

Cover and freeze for 2 to 4 hours, until hardened.

Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.