Homemade Kefir Ice Cream with Blueberry and Basil Swirl

0 Make sure the ice cream bowl of your ice cream maker is completely frozen (at least 6 hours in the freezer)
1 Over a medium-sized sauce pan in medium heat, combine your blueberries, basil and sugar. Blueberries will start popping and releasing their juices, let them simmer until all blueberries are soft and sugar is dissolved, around 2-5 minutes
2 Blend your blueberry mix and refrigerate. It needs to be completely cooled before swirling your ice cream with it
3 Mix kefir and granulated sugar, until all sugar granules are dissolved. Churn with your ice cream maker for 20 minutes  or according to manufacturer’s directions, until the mixture has the consistency of soft serve
4 Place half of your Kefir ice cream in a freezable container, add 5-6 dollops the size of a tablespoon on top and swirl with a butter knife; carefully, to avoid mixing, place your remaining ice cream and add 6 dollops of  blueberry-basil sauce on top, swirling with your butter knife
5 Cover and freeze for at least 4 hours. Before serving, leave at room temperature for 5 minutes