Melt butter in a medium saucepan over medium heat. Add the blueberries, sugar, cinnamon and honey. Cook until caramelized, stirring occasionally, about 5-6 minutes. Remove from heat and allow to cool.
In the bowl of stand mixer, affixed with the whisk attachment, add the heavy cream, condensed milk and vanilla beans. Whisk until still peaks are formed, being sure not to over beat.
Gently fold in the graham crackers.
Use a spatula to transfer half of the ice cream to a freezer safe container, top with the cooled blueberries, and then the remaining ice cream. Gently swirl/fold together the ice cream and the blueberries.
Cover the ice cream with a large piece of wax freezer paper, pressing to adhere. Freeze for at least 6 hours, or up to 2 weeks.
For best results allow ice cream to sit at room temperature for 5 minutes before serving.
Notes: *Yield: 1 1/2 Quarts *I used a Madagascar Bourbon Vanilla Bean *I used honey flavored graham crackers