1. Add the blueberry creamer, whole milk, cream cheese, and blue spirulina powder
2.  A medium saucepan. Warm over medium heat until steaming, but do not boil.
3. In a separate bowl, whisk the egg yolks with a pinch of sea salt until smooth.
4. Slowly pour about ½ cup of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan.
6. Cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F or coats the back of a spoon.
7. Remove from heat and stir in the vanilla extract.
8. Pour the mixture into a bowl (with a lid).
9. Refrigerate the custard for at least 4 hours, or until completely chilled.
10. Once chilled, pour the custard into your ice cream maker and churn according to the machine’s directions.

Blueberry Lavender Swirl Instructions 

1. Add the blueberries, coconut sugar, water, lavender syrup, and sea salt to a small saucepan.
2. Cook over medium heat for 5-8 minutes, stirring occasionally, until the blueberries soften and begin to burst.
3. Gently press the blueberries with the back of a fork to release more juice.
4. Pour the warm blueberry mixture into a blender and blend until smooth, creating a syrup-like consistency.
5. Let the blueberry syrup cool before adding it to the ice cream.

Add the Swirl

1. Once the ice cream has finished churning, spoon half of it into a freezer-safe container.
2. Drizzle a layer of the cooled blueberry syrup over the ice cream.
3. Repeat with more ice cream and more blueberry syrup until all the ice cream is layered.
4. Use a butter knife or skewer to make 2–3 gentle figure-eight swirls through the ice cream. Do not overmix.
5. Freeze for 2–4 hours, or until firm enough to scoop.