Big Apple Blueberry Cheesecake Swirl Ice Cream

Preparation

1. Step 1 - 🫐🍋🍯
   In a small saucepan, cook 1 1/2 cups fresh blueberries with 1/4 cup sugar, 2 tbsp lemon juice, and a pinch of salt over medium heat for 8 to 10 minutes, stirring now and then, until the berries burst and the mixture thickens.
2. Step 2 - 🥄❄️🫐
   Lightly mash the cooked blueberries with a spoon. Strain for a smoother swirl if you like, or leave it rustic. Let it cool completely, then refrigerate until cold.
3. Step 3 - 🍪🧈🍋
   Mix the crushed gluten-free lemon cookies with melted unsalted butter and 1 tsp lemon zest until evenly coated. Spread on a plate or small tray and chill so it stays crisp.
4. Step 4 - 🥣🧀✨
   In a large bowl, beat the softened cream cheese until completely smooth and fluffy with no lumps.
5. Step 5 - 🥛🍬🍦
   Whisk in the sweetened condensed milk, remaining 1/4 cup sugar, glucose syrup or light corn syrup, vanilla extract, remaining lemon zest, and the rest of the salt until silky smooth.
6. Step 6 - 🥛🥄❄️
   Slowly whisk in the cold whole milk until smooth, then add the cold heavy cream and whisk just until fully combined and slightly thickened.
7. Step 7 - 🧊⏳🥣
   Cover the ice cream base and refrigerate for at least 2 hours, until very cold.
8. Step 8 - 🍦⚙️⏱️
   Churn the cold base in an ice cream maker following the machine instructions, about 20 to 25 minutes, until it looks like soft serve.
9. Step 9 - 🫐➕🍦
   During the last 2 minutes of churning, add the remaining 1/2 cup fresh blueberries.
10. Step 10 - 🍦🫐🍪
    Spoon one-third of the churned ice cream into a freezer-safe loaf pan. Add some blueberry swirl and some cookie crumble. Repeat until you have 3 layers.
11. Step 11 - 🔪🌀💜
    Use a butter knife or skewer to gently marble the blueberry swirl through the ice cream without overmixing.
12. Step 12 - ❄️🍞🧊
    Press parchment paper or plastic wrap onto the surface and freeze for 4 to 6 hours, until scoopable.
13. Step 13 - 🍨🌿🫐
    Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in chilled bowls or cones and garnish with extra blueberry swirl, cookie crumble, fresh blueberries, and mint leaves.