Blueberry Cheesecake Ice Cream Pie

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The Kitchn


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For the pie:

1 9" graham cracker crust, either store-bought or homemade

For the blueberry sauce:

2 cups (12-16 ounces) fresh or frozen blueberries

1/4 cup (2 ounces) brown sugar

1 lemon, zest and juice

For the ice cream:

1 cup (8 ounces) cream cheese

1 tablespoon corn starch

2 cups (16 ounces) whole milk

1 1/4 (10 ounces) cups heavy cream

2/3 cup (5 1/3 ounces) sugar

1/4 cup (2 ounces) light corn syrup

1/8 teaspoon salt

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