Ingredients
1 cup half-and-half cream1 tablespoon vanilla extract2 teaspoons grated lemon zest2 teaspoons lemon juice1 cup sugar1 package (8 ounces) cream cheese, cubed and softened1 cup heavy whipping cream1-1/2 cups fresh strawberriesSliced fresh strawberries or crushed graham crackers, optional
Preparation
Place the first 6 ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Transfer to a large bowl.
Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with crushed graham crackers and additional strawberries, sliced.
