Grab a large bowl and whisk together the evaporated milk and vanilla extract.
In a second bowl use a hand mixer (on medium speed) to whip the heavy cream until it starts to form stiff peaks (about two minutes for us!).
Fold the whipped cream into the evaporated milk mixture.
Crush your graham crackers, keeping about ¼ cup to the side.
Fold in the remaining crackers into your ice cream base.
Dot the blueberry jam on the surface of the mixture, then use a spoon to swirl it through.
Freeze until solid – for us, that was about 6 hours.
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