Strawberry Cheesecake Ice Cream

Microwave cream cheese on a platter for 10 seconds per side to soften. Cut the cream cheese into pieces in a big metal basin.

Slowly whisk cornstarch into 1 cup whole milk in a medium pot, then add sugar. Stir regularly over medium heat for 4–6 minutes until it bubbles and thickens.

Remove the sauce from heat and pour over cream cheese. It will be lumpy; whisk quickly until smooth. Add the remaining ½ cup whole milk, heavy cream, salt, and vanilla essence.

Avoid splashing water into the ice cream by placing the custard bowl in a smaller bowl of icy water for 1 hour. The bowl can also be refrigerated for 3–4 hours until it reaches 40 degrees Fahrenheit.

To produce soft serve, churn for 25 minutes in your ice cream maker. Place half the ice cream in a loaf pan or freezer container, layer chopped graham crackers, then top with the other half and additional crackers. 

Place a butter knife vertically in the pan and make a S pattern through the ice cream to disperse the graham crackers. Freeze for at least 2 hours (or 4).

Store in a parchment-lined loaf pan or airtight container for 2 weeks. The pan should sit at room temperature for 10–15 minutes before scooping.