Strawberry Cheesecake Ice Cream

Modified from Taste of Home

2 cups half and half, divided

1 1/4 cups sugar

2 eggs, lightly beaten

1/2 cup heavy whipping cream

1 tsp vanilla extract

1 1/2 pkg (8 oz each, so a total of 12 oz for this recipe) cream cheese, softened

1 tbsp lemon juice

1/2 tsp grated lemon peel (I just used one lemon for this and the above part)

8 oz frozen unsweetened strawberries, thawed and sliced

In large saucepan, heat the half and half to 175 and stir in sugar. Whisk a small amount of hot liquid with eggs to temper, then mix into the full mixture. Cook and stir over low heat, stirring constantly, until mixture is at least 160 and coats the back of a spoon. Remove from heat and cool. Stir in whipping cream and vanilla. Refrigerate, covered, overnight or until cooled.

In large mixing bowl, beat cream cheese, lemon juice and peel until blended. Gradually beat in custard mixture. Stir in strawberries.

Fill ice cream maker and process according to manufacturers' instructions. Freeze finished mixture before serving.

Makes 1 1/2 quarts (I halved this recipe as above because I didn't see the point of running two batches, which would be have been required of the entire recipe).