Combine the strawberries, ¼ cup (20 oz/57 g) sugar and 1 tablespoon lemon juice in a wide, shallow saucepan over medium-low heat.
Cook, stirring frequently, for about 10 minutes, until the strawberries break down and become thick and jammy.
Mash up any larger chunks with a fork or masher and transfer to a heatproof bowl,
Refrigerate, stirring occasionally, until completely cold, about 1 hour.
In a small bowl, combine the crushed Graham crackers and melted butter until it holds together in crumbles. Set aside.
In a food processor or blender, process the cream cheese, milk, cream, sugar, vanilla extract, salt and remaining 1 tablespoon of lemon juice until smooth. Refrigerate this mixture for 30 minutes to chill.
Using an ice-cream machine, churn the cream cheese mixture according to the directions for your machine. Once the ice cream is the texture of soft serve ice-cream it is ready.
Lastly, fold in the strawberries and Graham crackers just a few times. (Do not thoroughly mix.)
Transfer to a freezer-safe container, cover with a lid and freeze for at least 4 hours and up to 4 weeks.
Note: This recipe was created by Gemma Stafford of Bigger Bolder Baking in partnership with Rodelle. Click here to view the original post with helpful hints and more notes on how to ace this recipe!
