In a small saucepan, combine fresh blueberries, granulated sugar, ground cinnamon, and nutmeg. Cook over medium-high heat for about 10 minutes until the mixture thickens. Allow to cool.

In a large mixing bowl, combine heavy cream and sweetened condensed milk. Beat with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Layer one-third of the ice cream base in a freezer-safe container, add half of the blueberry filling, then repeat with another layer of ice cream base and remaining filling. Top with final layer of ice cream.

Gently swirl the layers with a knife for a marbled effect, then cover and freeze for at least 4 hours or until solid.

Let the ice cream sit at room temperature for about 20 minutes before scooping. Serve in bowls or cones, optionally topped with fresh blueberries or blueberry compote.