INGREDIENTS
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Ice Cream Base:
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2 cups milk
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1 tablespoon cornstarch plus 1 teaspoon cornstarch
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6oz. softened cream cheese
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1/4 teaspoon kosher salt
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1 1/4 cups cream
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2/3 cup maple
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1/4 cup corn syrup
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Blueberry Ripple:
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2 cups blueberries
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1/4 cup sugar
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2 teaspoons lemon
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1 teaspoon cornstarch
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1/2 teaspoon vanilla
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Graham Layer:
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1 sleeve graham crackers, crushed