Strawberry Cheesecake Ice Cream

Ingredients  

For the Strawberry Swirl

• 1 1/2 cups chopped strawberries
• 1/4 cup sugar
• 1/2 TBS corn starch

For the Graham Cracker Crust Swirl:

• 4 graham cracker cookies
• 1/2 TBS sugar
• 2 TBS melted butter

For the Cheesecake Ice Cream:

• 8 oz cream cheese (softened)
• 1 cup white sugar
• 2 cups heavy cream
• 1 cup whole milk

Equipment

• Hand wisk

Instructions

For the Strawberry Swirl

• Blend up the strawberries until smooth.
• Pour strawberry puree, sugar and cornstarch into a medium sized sauce pan and cook up for a few minutes until a thick sauce is made.
• Pour into a bowl and refrigerate for 1 hour.

For the Graham Cracker Crust

• Crush your graham crackers into a fine crumb.
• Combine the graham cracker crumbs, sugar and melted butter. Set aside till needed.

For the Cheesecake Ice Cream

• Whisk together your cream cheese and your sugar until smooth.
• Add in the heavy cream and milk and whisk until mostly combined. **
• Pour mixture into your prepared ice cream mixer. Allow to churn according to manufactures instructions.
• Scoop 1/3 of the ice cream mixture into a 3QT pan (a bread pan is perfect for this)
• Scoop 1/3 of the strawberry puree, and sprinkle 1/3 of the graham cracker crumbs over the top of the ice cream.
• Swirl together with a knife. (Swirl well, any thick strawberry sauce areas will become a bit icy)
• Repeat with the second third, and final third of the ice cream, sauce and graham crackers.
• Cover with plastic wrap and place in your freezer to harden for 6 hours, up to overnight.