Strawberry Cheesecake Ice Cream

• 2-3/4 cups Whole Milk
• 1/2 cups Heavy Cream
• 1 can Sweetened, Condensed Milk
• 1 package (4-serving Size) Cheesecake Flavored Pudding Mix
• 1/2 cups Chopped Strawberries

1. Your KitchenAid attachment ice cream maker should be in the freezer for 15 hours at the coldest temperature.
2. In your stand mixer, whisk the milk, cream, condensed milk, and pudding mix. Start on low speed and get a little faster and whisk for 3 minutes. Put your bowl in the fridge for 6 hours. There is a similar pudding ice cream recipe in the handbook that came with the attachment. They also said to put the batter in the fridge for 6 hours.
3. Chop the strawberries and place them in the freezer.
4. Assemble the ice cream maker attachment and pour in the ice cream batter. Stir on lowest speed for 20 minutes or until the ice cream paddle jerks around. Add your frozen strawberries at the last second, and transfer to a freezer safe container. Let it freeze for 2-4 hours. Enjoy!

milk, heavy cream, milk, mix, chopped strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-cheesecake-ice-cream-2/ (may not work)