Strawberry Cheesecake Ice Cream Homemade Summer in a Scoop

Instructions:

1. Prepare the Strawberry Swirl: Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 10 minutes). Let cool slightly, then blend or mash to desired consistency. Chill in the refrigerator.
2. Make the Cheesecake Base: Beat softened cream cheese and sugar until smooth and creamy. Gradually add heavy cream, vanilla extract, and salt, mixing until well combined. Set aside.
3. Prepare the Ice Cream Base: In a saucepan, whisk together heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is just simmering (do not boil). Remove from heat and stir in vanilla extract.
4. Combine the Bases and Churn: Pour the ice cream base into the cheesecake base and stir until thoroughly combined. Cover and chill in the refrigerator for at least 2 hours (or preferably overnight) to allow the flavors to meld.
5. Churn and Freeze: Pour the chilled ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions. While churning, prepare graham cracker crumble (if using). Once the ice cream is churned, gently fold in the strawberry swirl and graham cracker crumble (if using). Transfer to a freezer-safe container and freeze for at least 4 hours, or preferably overnight, to harden completely.