In a medium saucepan over medium-high heat, combine fresh blueberries, sugar, ground cinnamon, and ground nutmeg. Stir frequently for about 10 minutes until the sugar dissolves and blueberries soften.

In a large mixing bowl, whip together the heavy cream and sweetened condensed milk using an electric mixer on medium-high speed until light and fluffy (3-5 minutes).

In a freezer-safe container, layer one-third of the ice cream base, followed by dollops of the cooled blueberry filling. Repeat layering twice more, finishing with the remaining ice cream base.

Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm.