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1
[Make the strawberry sauce]: Wash the strawberries and hulls.
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2
Pat dry and weigh.
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3
Put in a small pot, add all the ingredients and set the heat to medium.
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4
Once it starts to boil, lower the heat and let it simmer down for 15 minutes.
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5
Skim off scum as you go.
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6
After 15 minutes, mash the strawberries lightly and leave to cool.
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7
[Make the ice cream]: Put the egg yolks and half the sugar in a bowl and whisk together thoroughly.
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8
Add milk and the remaining sugar to a pot and heat.
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9
Turn off the heat right before it comes to a boil.
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10
Pour this mixture into the bowl with the egg yolks little by little, mixing well.
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11
Return the mixture to the pot.
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12
Cook over a low heat, stirring well until it thickens.
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13
Once big bubbles start appearing on the surface, turn off the heat immediately and add vanilla extract.
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14
Leave it to cool.
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15
Add cream cheese to a heatproof bowl and microwave for about 30 seconds (on the high setting) to soften.
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16
Add lemon juice and mix together well.
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17
Add the mixture from Step 6 to the bowl from Step 5 a bit at a time, and blend together until smooth.
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18
Strain the mixture through a strainer.
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19
Whisk the cream in a separate bowl until fairly firm peaks form, and then fold into the mixture from Step 7.
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20
In another bowl, whip the egg white with the sugar to make a firm meringue (make sure to add the sugar in 2 or 3 batches and not all at once).
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21
Add the meringue to the main mixture in 3 batches and fold in using a rubber spatula.
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22
Add strawberry jam you made in Step 1, then pour into a metal container.
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23
Chill in the freezer for 4 to 5 hours.
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24
Transfer to serving bowls, and enjoy.
