Tastes like cold, smooth and creamy strawberry cheesecake on a spoon!

Strawberry Cheesecake Ice Cream

4 cups milk - divided use

2 cups granulated sugar

1/4 teaspoon salt

4 large eggs, beaten

1 quart fresh strawberries, hulled and quartered

1/3 cup firmly packed brown sugar

1 (8-ounce) package cream cheese, softened

3/4 cup half-and-half

1 tablespoon vanilla extract

1 tablespoon lemon juice

3/4 cup finely chopped pecans

1. 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.
2. 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.
3. Combine strawberries and brown sugar; stirring well. Set aside.
4. 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.
5. 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.
6. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

Makes 12 cups.