Combine 2 cups milk, 2 cups sugar, and
salt in container of an electric blender; cover and process until
sugar and salt dissolve, stopping once to scrape down sides.
Add eggs, and process until blended, stopping once to scrape
down sides.
Pour milk mixture into a medium saucepan;
cook over medium heat, stirring constantly, 8 minutes or until
mixture begins to thicken. Remove from heat; cover and chill
at least 4 hours.
Combine strawberries and brown sugar;
stirring well. Set aside.
Combine half of chilled milk mixture and
cream cheese in container of electric blender; cover and process
until smooth, stopping once to scrap down sides. Pour cream cheese
mixture into freezer container of a 1-gallon hand-turned or electric
freezer.
Combine half of reserved strawberry mixture,
remaining chilled milk mixture, half-and-half, vanilla, and lemon
juice in container of electric blender; cover and process until
smooth, stopping once to scrape down sides. Add to cream cheese
mixture in freezer container. Add remaining 2 cups milk, remaining
strawberry mixture, and pecans; stir well.
Freeze according to manufacturer's instructions.
Pack freezer with additional ice and rock salt, and let stand
1 hour before serving.
