Cheesecake Ice Cream With Blueberry Sauce

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The ice cream:

8 ounces cream cheese

1 cup sour cream

1/2 cup half-and-half

2/3 cup sugar

Pinch of salt

1 lemon, preferably unsprayed

The blueberry sauce:

2 cups fresh blueberries

1/4 cup sugar

1 1/2 teaspoons cornstarch

1 tablespoon cold water

1 tablespoon freshly squeezed lemon juice

2 teaspoons kirsch

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