Strawberry Week, part 3

It would be pretty impossible for me to come home with three quarts of strawberries and not make some kind of ice cream. Rather than the relatively straightforward strawberry ice cream I made last year, I decided to try something I had seen a few weeks ago on The Kitchn--strawberry cheesecake ice cream. This recipe is a take on a recipe from the fabulous David Lebovitz and is wonderful in it simplicity and its tangy cheesecake flavor. You could add in any fruit--raspberries, blueberries, cherries, even cranberries would be delicious.

Strawberry Cheesecake Ice Cream
Inspired by The Kitchn and adapted from David Lebovitz

Ingredients:
8 ounces softened cream cheese
1 cup light sour cream
1 lemon, zested
1/2 cup half-and-half
2/3 cup sugar
Pinch of salt
1 cup small diced strawberries

1. Cut cream cheese into small pieces. Add cream cheese, lemon zest, sour cream, sugar, half-and-half, and salt into a blender or food processor. Puree until smooth.
2. Freeze it in your ice cream maker according to instructions. About five minutes before the ice cream is complete, add in diced strawberries. 
3. Transfer to an air tight container and place in your freezer until ready to serve.