Strawberry Cheesecake Ice Cream

Makes about 4½ cups

12       ounces (1½ standard packages) cream cheese, cut into 4 pieces,              room temperature

1          cup granulated sugar 

            pinch sea salt 

1          cup whole milk

2          teaspoons pure vanilla extract

3          tablespoons sour cream, or plain yogurt, room temperature

1          cup sliced strawberries, chilled

4           full sheets graham cracker, chopped

1. Put the cream cheese, sugar, and salt into a medium mixing bowl. Using a hand mixer, beat until creamy. Gradually mix in the milk and vanilla and continue to mix until smooth. Stir in the sour cream/yogurt.
2. Cover and chill for a minimum of 2 hours, preferably overnight. Whisk mixture together again before continuing, straining if the mixture appears to have lumps.
3. Turn on the Cuisinart^® ice cream maker; pour the mixture into the frozen freezer bowl through the ingredient spout, and let mix until thickened, about 15 minutes. 2 minutes before mixing is completed, gradually add the strawberries and graham cracker pieces. Allow to continue mixing until sufficiently thickened, about 20 minutes in total.
4. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.