Ingredients
12 ounces (1 1/2 boxes) cream cheese, at room temperature
1/2 teaspoon salt
1 1/2 teaspoon lemon zest
1/2 cup (4 oz) mascarpone, at room temperature
1 cup whole milk, at room temperature
2 teaspoons vanilla extract
1/2 cup (4 oz) sour cream
1-2 slices cheesecake, (store-bought or homemade), frozen and cut into small cubes*
1 (21 oz) can strawberry pie filling
Instructions
Using a handheld mixer or a stand mixer, fitted with the paddle attachment, cream the cream cheese for 4 minutes until the cream cheese is thoroughly whipped. Add the sugar, salt, and lemon zest, when they are completely mixed into the whipped cream cheese, add the mascarpone. Let the mascarpone whip for 2 minutes. Add the milk and vanilla next. It should take about 2-3 minutes for the milk and vanilla to mix in. The ice cream batter should start to thicken before you add the sour cream. Lower the speed of the mixer to stir (or the lowest speed of your mixer), add the sour cream until just combined. Let the ice cream batter cool in the refrigerator for at least 2 - 24 hours. I usually let it sit overnight.
Churn the ice cream in the ice cream maker according to manufacturers instructions. I churned my ice cream for 25 minutes. Once churned, the ice cream batter should be a little thinner than soft serve ice cream.
Pour the batter into a large bowl and drop in the frozen cheesecake pieces and gently fold in the strawberry pie filling. Keep in mind that over-folding will cause the ice cream to completely turn pink. You want to just barely mix it so that the glaze and strawberries are evenly dispersed. Pour the ice cream batter into a large loaf pan or an 9x13 baking pan. Freeze the ice cream for at least 4-5 hours or for best results freeze overnight.
