Berry Compote Swirl

1. Simmer berries with sugar: Toss berries and sugar together in a medium saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until the berries are soft and the mixture is juicy.
2. Make a slurry: Meanwhile, make a slurry by whisking together water, lemon juice, and corn starch in a small bowl until corn starch has dissolved.
3. Add the slurry: Remove berries from heat and, while stirring, slowly add slurry. Return to medium-high heat and bring to a boil, stirring occasionally. Once boiling, immediately reduce heat to a simmer and simmer for 1 minute.
4. Stir in liqueur: Remove compote from heat and stir in berry liqueur. Transfer to an airtight container and refrigerate until cold (several hours or overnight). Stir briefly before adding to ice cream.

Graham Cracker Crumble

1. Combine all ingredients: In a large bowl, whisk together the crushed graham crackers, flour, brown sugar, and salt. Add the melted butter and mix in until the mixture is crumbly and all of the dry ingredients are coated in butter.
2. Brown on stovetop: Transfer crumble mixture to a large skillet set over medium-high heat. Cook for about 5-7 minutes, stirring very frequently, until golden-brown. (Watch closely as the crumble can burn easily!) Remove from heat and transfer to a tray or sheet of parchment to cool completely before adding to ice cream.

Cheesecake Ice Cream

1. Blend all ingredients: Combine all ingredients in a blender and blend until smooth. Cover and refrigerate until chilled to 40ºF - several hours or overnight.
2. Churn: Just before churning, whisk ice cream base briefly to smooth out. Churn in an ice cream maker according to manufacturer's instructions, slowly adding in graham cracker crumbles once thickened, about 3-5 minutes before churning is finished. Use a spoon if needed to help mix crumbles in completely.
3. Layer and freeze: Layer ice cream with blackberry sauce in a freezer-safe 1.5 quart container, finishing with a layer of ice cream on top. Swirl briefly with a knife or offset spatula. Cover surface of ice cream directly with plastic wrap, and top with container lid (or wrap in aluminum foil). Freeze until firm (at least a few hours) before serving.