Strawberry Cheesecake

2 egg yolks

4 ounces cream cheese, cubed

3 cups fresh strawberries, finely chopped

1 tablespoon fresh lime juice

1 (14 ounce) can sweetened condensed milk

Combine half of the milk and egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk

180 degrees F or until tiny bubbles form around edge of pan, stirring frequently

boil). Remove mixture from heat. Add cheese, stirring until smooth.

Combine cheese mixture, remaining 1 1/4 cups milk, strawberries, lemon juice and sweetened

condensed milk. Stir until very well blended. Cover and chill completely.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's

instructions. Spoon ice cream into a freezer−safe container; cover ice cream and freeze 1 hour or until

ice cream is firm.