Strawberry Cheesecake Ice Cream

Cheesecake ice cream:
225g (8oz) cream cheese
¼ cup (60ml) whole milk
1 ¼ cups (300ml) heavy cream
finely grated zest of 1 lemon
1 tablespoon lemon juice
2/3 cup (133g) superfine sugar
pinch of salt

Strawberry sauce:
250g strawberries, hulled
1 ½ tablespoons superfine sugar, or to taste
2 teaspoons freshly squeezed lemon juice

Cut the cream cheese into small pieces and place into a blender or food processor. Add the milk, heavy cream, lemon zest and juice, sugar and salt and blitz until smooth. Chill the mixture thoroughly in the refrigerator. Meanwhile, make the strawberry sauce: purée the strawberries in a blender with the sugar and lemon juice until smooth. Press the purée through a fine strainer to remove the seeds. Chill.
Freeze the cheesecake mixture in your ice cream maker following the manufacturer’s instructions. By the end of churning time add the strawberry sauce gradually to the ice cream maker to have some of it mixed into the cream and some of it creating a marbled effect. Transfer to an airtight container and freeze for at least 4 hours before serving.

Makes about 3 cups (750ml)