Let’s walk through the process of making Lemon Blueberry Cheesecake Ice Cream:

1. Prepare the Cream Cheese Mixture: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth.
2. Add Sugar: Gradually mix in the granulated sugar until fully combined and creamy.
3. Incorporate Cream and Milk: Stir in the heavy cream and whole milk until the mixture is well blended.
4. Flavor It: Add the vanilla extract, lemon zest, lemon juice, and a pinch of salt. Mix until incorporated.
5. Add Blueberries: Gently fold in the blueberries until they are evenly distributed throughout the mixture.
6. Chill the Mixture: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 2 to 4 hours to chill thoroughly.
7. Churn the Ice Cream: Once chilled, transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions, usually around 20-30 minutes.
8. Freeze: After churning, transfer the ice cream into an airtight container and freeze for at least 4 hours or until firm.
9. Scoop and Serve: Once your ice cream is set, allow it to sit at room temperature for a few minutes before scooping for easier serving.

Now, you’re ready to enjoy your homemade Lemon Blueberry Cheesecake Ice Cream!