To begin, place the egg yolks and sugar in a mixing bowl. Whisk them together.

Pour in the heavy cream & whole milk. Whisk together.

Pour the mixture into a sauce pan.

Over medium heat, bring the mixture to a gentle boil as you stir continually. Let it bubble for one minute, then turn off the heat.

Add in the vanilla and the cream cheese. Stir this until the cream cheese is melted in.

Once the cream cheese is melted in, pour the mixture into a container. Let it come to room temperature, then cover and refrigerate at least 5 hours, or over night.

Pour the mixture into your ice cream maker and run it according to your manufacturer’s instructions.

While it is running, cut the graham crackers into chunks. Set aside for now.

Put half of the blueberries in a shallow dish. Mash those blueberries with a potato masher. Set aside for now.

In the last minute of your ice cream maker’s cycle, add in the graham cracker pieces and both the mashed and whole blueberries. Spread the ice cream into a container and freeze for 3 hours to harden.

Enjoy!