Strawberry Cheesecake Ice Cream

In a large bowl beat softened cream cheese, 1 cup of heavy cream, lemon zest, lemon juice and vanilla with an electric hand mixer until smooth. Set aside.

In a small saucepan on low to medium heat combine 1 cup of heavy cream, 1 cup of sugar and 1 beaten egg. Whisk constantly and vigorously just bringing to a simmer then remove from heat.

Gradually beat egg mixture into cream cheese cold mixture with a hand mixer until smooth. Cover bowl and refrigerate for about 6 hours or overnight.

Make strawberry sauce. In a small saucepan add 1 cup of chopped strawberries and 1/3 cup sugar. Bring to a frothy boil, reduce heat and simmer until strawberries breakdown and start to form a chunky sauce. See photos. Once sauce is the desired consistency remove from heat and allow to cool, then refrigerate until it’s time to make ice cream.

Chop graham crackers into small pieces.

Turn on ice cream maker and carefully pour cream cheese mixture in. Allow to churn for 8-10 minutes. Then pour in chilled strawberry mixture.

Then pour in chopped graham crackers. Allow to churn till everything is combined.

Pour ice cream into a freezer safe container and freeze for a few hours allowing ice cream to completely set up.

Enjoy!

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