Strawberry Cheesecake Ice Cream

Instructions

1. In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar; mix well and set aside to cool.
2. In a medium saucepan, combine whole milk, heavy cream, granulated sugar, fine sea salt, and the scraped seeds plus pod of the vanilla bean.
3. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 8 minutes.
4. Remove from heat and let steep for 15 minutes to infuse vanilla flavor; discard vanilla bean pod.
5. In a large bowl, beat softened cream cheese until smooth and creamy.
6. Gradually whisk the warm cream mixture into the cream cheese until fully incorporated and smooth.
7. In a small saucepan, cook the chopped strawberries with lemon juice and 2 tbsp granulated sugar over low heat until softened and syrupy, about 6-8 minutes; cool completely.
8. Chill the cream cheese custard base in the refrigerator for at least 3 hours or until thoroughly cold.
9. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions, about 45-60 minutes, until soft serve texture.
10. During the last 5 minutes of churning, gradually add half of the graham cracker crumb mixture to incorporate.
11. Transfer half of the ice cream to an airtight container, swirl half of the strawberry compote evenly over it, then layer the remaining ice cream followed by the remaining strawberry compote and graham cracker crumbs on top.
12. Use a spatula to gently swirl the layers together, creating ribbons of strawberry compote and graham cracker clusters throughout.
13. Freeze the ice cream for at least 1 hour before serving to firm up.