Blueberry Cheesecake Gelato

Combine sugar and cornstarch in a small saucepan; gradually stir in water until the mixture forms a uniform paste. Combine sugar and cornstarch with water, stirring constantly to eliminate lumps. Stir in blueberries and lemon juice; bring the mixture to a rolling boil. Reduce heat to low and simmer, uncovered, until the sauce has thickened slightly, around 5 minutes. Cover and refrigerate until chilled, approximately 30 minutes.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine graham cracker crumbs, sugar, and cinnamon in a large bowl; stir in melted butter until well combined. Press the mixture into an ungreased 10x15-inch baking pan.

Bake the crust in a preheated oven until it is lightly browned, taking 10 to 15 minutes. Allow the crust to cool completely on a wire rack before crumbling it into smaller pieces.

Whisk together cream, milk, 1 1/2 cups sugar, pudding mix, and vanilla extract in a large bowl. Fill an ice cream freezer cylinder two-thirds full with the mixture. Freeze according to the manufacturer's instructions; refrigerate the remaining mixture until you are ready to freeze it. Whisk the remaining mixture before placing it in the cylinder to eliminate any lumps that may have formed.

Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; use a spatula to swirl the ingredients together. Freeze until you are ready to serve.