In a small pot to low heat, stir the milk without letting it boil. In a different small bowl place the egg yolks and add some of the hot milk. Mix really well and then incorporate the temper egg yolks to the pot with the milk. Cook for about 3 to 4 min. stiring all the time for the mixture to thicken a little. Turn off the heat and let it cool completely.
In another big bowl, with a hand mixer beat the cream cheese until soft. Slowly add in the sugar so that it incorporates well.
Then add the sour cream and the whipping cream and keep beating until you get a soft creamy mixture.
Add in the vanilla, salt and the lemon juice. Lastly add in the milk and egg yolk mixture. Beat until is all well incorporated.
Cover this bowl with plastic wrap and let it sit in the fridge. In the meantime we will move on to the blueberry sauce.
For the blueberry sauce:
In a pot to medium heat, stir together the blueberries, sugar and salt.
Keep stiring with a wooden spoon for about 5 min until the mixture thickens. You will end up with a sauce with the buleberries a bit crushed.
Stir in the lemon juice, and take away from the heat right after.
Let it cool down completely.
To assemble:
In a deep pan or an ice cream bucket (we used a pound cake mold) place half of the cheesecake mixture, now pour over half of the blueberry sauce and some chopped vanilla cookies.
Mix a little using a wooden stick, as if trying to make the blueberry sauce look like marble.
Repeat this again, cover the mold with plastic wrap and freeze it overnight so that the ice cream firms.