Strawberry-Cheesecake Ice Cream

2 cups whole Cream

1 cup milk

1 & 1/2 cups Sugar

1 & ½ pounds fresh Strawberries-Diced

1 cup water

1 cup Cream cheese

3 tablespoons pure Vanilla

Directions:
Mix cream, cream cheese, vanilla and milk together, whisk and chill overnight. On stovetop place sugar, 1 cup water and strawberries in a pot. Bring to a boil, and simmer on a low heat for about 20 minutes. Remove & store overnight in a plastic container in the fridge.  

The next day, strain the strawberries from the juice, and add the juice to the milk/cream base, stirring well. Process in ice cream maker ½ at a time, according to ice cream maker directions. In the last five minutes, add half of the fruit to the ice cream slowly so that it is incorporated into the entire batch. Repeat with the remaining half of the ice cream base and fruit. **Makes about 3 quarts of ice cream.

**I typically make the ice cream base the day before, chill overnight, and freeze the ice cream ring in the freezer overnight, so they are ready to go the next day.