Add milk, heavy cream, cream cheese, salt, vanilla and 3/4 cup sugar to a blender. Process until smooth. Transfer to the refrigerator to chill thoroughly.

In a small bowl, whisk together cornstarch and lemon juice. Add blueberries, sugar and lemon juice mixture to a small saucepan. Cook over medium heat, stirring to dissolve sugar. Continue cooking until blueberries are tender and releasing their juices. Gently mash. Transfer to a medium bowl. Allow to cool, then cover and chill.

Process graham crackers until only fine crumbs remain. Set aside.

Churn ice cream according to manufacturer's directions. In the last 5 minutes, add spoonfuls of blueberry mixture. Transfer ice cream to a freezer safe container, alternating layers of graham cracker crumbs and ice cream. Freeze until firm.

Allow ice cream to sit for 5-10 minutes before scooping.