HOMEMADE STRAWBERRY CHEESECAKE ICE CREAM

First, warm up 3/4 cup of milk, 1/2 cup of heavy cream, and 1/2 cup of granulated sugar in a saucepan over low heat. Stir until the sugar is dissolved–about 5 minutes. Transfer to a large mixing bowl, and using an electric hand mixer, mix in 2 egg yolks. Then, mix in an 8 oz container of Philadelphia Whipped Cream Cheese and 1 tsp of vanilla bean paste. Beat until smooth. Then, cover and transfer the mixing bowl to the fridge for about 2 hours, or until the mixture is chilled. If in a rush, put the mixture in the freezer to chill faster. While you wait, add 1 cup of chopped strawberries, 1 tbsp of granulated sugar, and the juice of 1/2 of a lemon to a saucepan over low heat. Stir and bring to a simmer. Let this simmer for about 5 minutes, or until the strawberries soften and it turns into a sauce. Transfer this to a container and let it chill in the fridge as well. Once everything is chilled, pour the milk mixture into an ice cream maker, and churn until thick (about 7 minutes). Then, pour in the strawberries (optional: leave 1-2 tbsp behind for garnish) and 4 crushed graham crackers. Let this churn and mix into the ice cream for 15 seconds. If you like soft ice cream, then you are ready to enjoy! For hard ice cream, transfer to a container or loaf pan and freeze for 1-2 hours. Serve topped with more crushed graham cracker and strawberries!