Boil blueberries and sugar in a small saucepan until berries and mixture has thickened (7-8 minutes)
Cool completely and set aside.
In a mixing bowl combine heavy cream, milk, and vanilla, lemon juice, and zest.
Set aside 1/2 cup blueberry sauce for dessert sauce if desired.
Chill cream cheese mixture in refrigerator for several hours or until cold.
Freeze ice cream in an ice cream maker according to directions.
Fold in blueberries,sauce and graham crackers into ice cream mixture
Transfer to a lidded freezer container and freeze for 4 hours or until firm.
serve blueberry cheesecake ice cream with whipped cream at once.
