Strawberry Cheesecake Ice Cream

• 8 ounces cream cheese regular or light, softened
• 3/4 cup sugar white
• 1 cup sour cream regular or light
• 1 cup light cream (half&half)
• 1 tablespoon lemon juice fresh
• 1 1/2 teaspoons vanilla extract real
• 2 cups strawberries fresh, cut in half; quartered if large
• 1 cup graham crackers/wafers broken into small pieces (not crushed)

1. In a large bowl, beat together the cream cheese and sugar until light and fluffy/creamy.
2. With mixer on low, add the sour cream, light cream, lemon juice and vanilla extract; gradually increase speed of mixer.
3. Beat until smooth.
4. Add the strawberries; beat until the strawberries are mostly broken up, leaving a few chunky pieces.
5. Cover and refrigerate mixture for at least 2 hours.
6. With ice cream maker running, pour mixture through top feed hole and freeze according to your machines directions.
7. Add the graham cracker pieces during the last 5 to 10 minutes of freezing (freezing time should be 30 to 45 min.
8. total).
9. Transfer to airtight container(s) or serve immediately.

cream cheese regular, sugar white, sour cream regular, light cream, lemon juice fresh, vanilla, strawberries fresh, graham crackers

Taken from recipeland.com/recipe/v/strawberry-cheesecake-ice-cream-53844 (may not work)