Strawberry Cheesecake Ice Cream

I've been wanting to make a strawberry cheesecake ice cream for a long time. I tried making one before, and I believe it was a Tyler Florence recipe using eggs. I mistakenly added the cheesecake chunks during the churning process and it was a disaster. So I vowed never to make ice cream with eggs and learned that I should add the mix-ins after the churning. I always like searching for ice cream recipes that didn't require eggs and so I found this recipe in one of my favorite blogs, Sing for your supper.

Strawberry season is in full swing, so I've been crazy with strawberries lately and decided to try to make this. I've doctored the recipe a little bit and used heavy cream instead of half & half because its all I had. I also added cheesecake cubes in the mixture to give it an extra surprise. I just love the extra bite of cheesecake in the ice cream. This came out super rich and yummy. A definite make-again recipe.

1 package (8 oz) cream cheese, cut into small cubes

zest of 1 lemon

1 cup sour cream

1/2 cup heavy cream

2/3 cup sugar

pinch of salt

strawberry sauce (I used my homemade Strawberry Jam)

prepared frozen cheesecake, cut into small cubes

1) Place all ingredients, except strawberry sauce and frozen cheesecake, in blender. Puree until smooth. Refrigerate mixture for about an hour.

2) Place chilled mixture in ice cream maker container and freeze according to the manufacturer's instructions.

3) Remove container from ice cream machine. Fold in desired amount of cheesecake cubes in the ice cream mixture. Once folded in, place half of the ice cream mixture in a container. Drizzle strawberry sauce on top. Repeat layers. Swirl a knife into mixture to create a marble effect. Freeze for 3-4 hours before serving.