Homemade Strawberry Cheesecake Ice Cream

Make the Strawberry Jam
2 Add the diced strawberries, sugar, vanilla, and a pinch of salt to a medium saucepan over medium heat.
3 Cook for 15–20 minutes, stirring occasionally, until the strawberries have completely softened and the mixture has thickened into a jam-like consistency.
4 For a smoother texture, lightly mash the berries with the back of a spoon while they cook.
5 Transfer the jam to a bowl and refrigerate until completely cooled.
6 Do not add warm jam to the ice cream base.
Make the Cheesecake Base
8 In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps.
24 Be sure your cream cheese is fully softened before mixing to prevent lumps.
9 Add the sweetened condensed milk, lemon juice, vanilla extract, and salt. Continue mixing until silky smooth.
10 You can use your mixer for these step to make it easier.
Whip the Cream
12 In a separate chilled bowl using the mixer, whip the cold heavy whipping cream until stiff peaks form.
25 Use good-quality heavy whipping cream. since it's one of the main ingredients, the quality really does make a difference.  I love using local dairy or brands like Organic Valley when I can.
13 The whipped cream should hold its shape but still look smooth. Avoid over-whipping.
Fold Everything Together
15 Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in 2–3 additions. Mix just until no streaks remain. Take your time here because over mixing can deflate the whipped cream and make the finished ice cream denser.
Layer the Ice Cream
17 Spread about one-third of the ice cream base into a loaf pan. Top with spoonfuls of cooled strawberry jam. Sprinkle a handful of graham cracker pieces over the top.
18 Repeat the layers until all of the ingredients have been used.
19 Use a butter knife to gently swirl the jam throughout the ice cream. Make sure to avoid over mixing. You want ribbons of strawberry throughout the ice cream.
Freeze
21 Cover tightly with plastic wrap. Freeze for at least 6–8 hours, preferably overnight, before serving.
Serve
23 Remove the ice cream from the freezer about 10 minutes before scooping. Run your scoop under warm water for clean, perfectly rounded scoops.