In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, cream cheese, lemon juice, and lemon zest until smooth and well combined.

Chill the mixture in the refrigerator for at least 2 hours or until completely cold.

In a small saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes.

Remove from heat and let cool completely.

Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer's instructions.

Once the ice cream is thickened, gently fold in the blueberry swirl, creating a marbled effect.

Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.