Easy Strawberry Cheesecake Ice Cream

• 1 cup half-and-half cream
• 1 tablespoon vanilla extract
• 2 teaspoons grated lemon zest
• 2 teaspoons lemon juice
• 1 cup sugar
• 1 package (8 ounces) cream cheese, cubed and softened
• 1 cup heavy whipping cream
• 1-1/2 cups fresh strawberries
• Sliced fresh strawberries or crushed graham crackers, optional

1. Place the first six ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Remove to a large bowl.
2. Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture.
3. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.)
4. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with sliced strawberries and graham crackers.

cream, vanilla, lemon zest, lemon juice, sugar, cream cheese, heavy whipping cream, fresh strawberries, fresh strawberries

Taken from www.tasteofhome.com/recipes/easy-strawberry-cheesecake-ice-cream/ (may not work)