Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

3 cups heavy whipping cream
1 cup granulated sugar
2 tablespoons cornstarch
1 cup milk (2%)
1 vanilla bean, split and scraped

4 ounces cream cheese, softened
1/4 cup confectioners' sugar
2/3 cup graham cracker crumbs

1 1/2 cups thinly sliced strawberries
1/3 cup strawberry preserves

Bring cream, granulated sugar and corn starch, to a boil, in a large saucepan, over medium heat, whisking frequently; remove pan from heat and whisk in milk, vanilla bean seeds and vanilla bean pod. Infuse for ten minutes, before removing vanilla bean pod and placing cream in a large mixing bowl. Cover and chill in the refrigerator until cold, about 3-4 hours, but preferably overnight.

In a medium mixing bowl, using a mixer on medium speed, beat together cream cheese and powdered sugar until combined, about 1 minute; beat in graham cracker crumbs until combined. Set aside.

Bring strawberries and preserves to a boil, in a small saucepan over medium heat, stirring frequently; remove from heat and chill in the refrigerator or freezer until cold.

Pour ice cream base into ice cream maker, and process according to manufacturer's direction. In the last 5 minutes of processing, add graham cracker-cream cheese chunks (breaking up the mixture using your fingers) and strawberry mixture to ice cream, and allow to finish churning.
Scrape ice cream into a freezer-proof container, and freeze for 2 hours, or until ready to serve.

Makes 8-10 servings