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1
Pour the Heavy Cream and Whole Milk into a heavy bottomed sauce pot and place over medium heat on the stove top. Slowly heat until it barely reaches a simmer, then quickly remove from the heat.
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2
While the Cream is heating up, beat the softened cream cheese in a medium sized bowl until it is nice and whipped up. Continue to beat while you add the 4 yolks and 1 whole egg, one at a time, followed by the granulated sugar. Add the Vanilla Extract and stir to combine.
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3
Temper the egg mixture by slowly adding the hot cream (about a half a cup at a time) to the eggs while continuously whisking. Pour the Custard back into the sauce pot and add the lemon zest. Begin to heat, again, over medium heat. Use a Thermometer and monitor the temperature. Stir continuously until it reaches about 180 F, then immediately remove from heat
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4
Pour the cooked custard, through a fine strainer, into a new, clean container. Cool as quickly as possible using a frozen wand or ice bath. Next, Place in the refridgerator for a few hours to chill completely.
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5
While the Ice Cream Base chills in the refridgerator, Make a simple syrup with the 1/2 cup of sugar and 1/2 cup of water. Puree the fresh strawberries in a blender and then strain out the seeds through a fine strainer (a china cap works best). Combine the strawberry puree with the simple syrup and add the lemon juice. Chill.
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6
When the Ice Cream Base is Chilled completely, Churn it in your ice cream maker according to the manufacturers instructions. Scrape the ice cream into a freezer safe container and freeze for several hours to allow it to set up. When serving, place the graham cracker crumbs at the bottom of your bowl or cup. Place two neat scoops of the ice cream on the crumbs, then drizzle with the strawberry sauce. top it all off with some fresh berries and enjoy!
