STRAWBERRY CHEESECAKE ICE CREAM

INGREDIENTS

For the Strawberry Swirl:

• 1½ cups chopped strawberries
• ¼ cup sugar
• ½ TBS corn starch

For the Graham Cracker Crust Swirl:

• 4 graham cracker cookies
• ½ TBS sugar
• 2 TBS melted butter

For the Cheesecake Ice Cream:

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

INSTRUCTIONS

For the Strawberry Swirl:

1. Blend up the strawberries until smooth.
2. 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.
3. Pour into a bowl and refrigerate for 1 hour.

For the Graham Cracker Crust:

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

For the Cheesecake Ice Cream:

1. Whisk together your cream cheese and your sugar until smooth.
2. Add in the heavy cream and milk and whisk until mostly combined. **
3. Pour mixture into your prepared ice cream mixer. Allow to churn according to manufactures instructions.
4. Scoop ⅓ of the ice cream mixture into a 3QT pan (a bread pan is perfect for this)
5. Scoop ⅓ of the strawberry puree, and sprinkle ⅓ of the graham cracker crumbs over the top of the ice cream.
6. Swirl together with a knife. (Swirl well, any thick strawberry sauce areas will become a bit icy)
7. Repeat with the second third, and final third of the ice cream, sauce and graham crackers.
8. Cover with plastic wrap and place in your freezer to harden for 6 hours, up to overnight.