Combine the milk, ¼ C sugar, lemon zest, lemon juice, and salt in a medium saucepan.

Scald the milk mixture over medium heat, stirring often, for appx. 5 minutes.

In a separate mixing bowl, whisk egg yolks and remaining 1/4 C sugar. Whish until light and fluffy.

Add the hot milk mixture to the egg mixture by spoonfuls. Whisk together until smooth.

Return mixture into the saucepan and cook over medium heat, until the curd is thick enough to cover the back of a spoon (approx. 5 minutes). Place the custard in the freezer to cool for approximately 5 minutes.

Combine the whipping cream, vanilla creamer, and vanilla in a separate bowl. Add to the curd mixture. Cover with plastic wrap and let chill in the refrigerator for at least 2 hours (overnight is fine too).

Combine blueberries and powdered sugar in a saucepan over medium heat. Stir and bring to a boil.

Reduce heat, stirring occasionally. Mixture should begin to thicken between 7-10 minutes. Remove from heat and let cool.

Make Ice Cream mixture according to your machines directions. {Mine churned for appx 30 min}. Add chunks of grahm cracker during the last few minutes of churning.