Step 1

In a small saucepan, combine the strawberry juice (this took about 1 lb of strawberries that were blended and strained) and the first portion of granulated sugar (180 grams each), place over medium-low heat, and boil until it starts to thicken a bit. Transfer to a heatproof bowl and set aside to cool.

Step 2

In a medium/large pot over medium heat, combine the heavy cream and whole milk.

Step 3

In a small bowl whisk together the granulated sugar (the remaining 50 g), egg yolks, and vanilla extract until they have gotten a touch paler and more voluminous.

Step 4

Once the cream has just come to a boil, temper the egg mixture but adding a small amount of the hot milk/cream and whisking vigorously. Continue doing this a couple of times until the egg mixture is hot.

Step 5

Transfer the egg mixture to the pot and continue to cook over medium heat until the temperature is held above 190 degrees Fahrenheit for a couple of minutes and the mixture has visibly gotten a little thicker.

Step 6

Transfer the ice cream base to a heatproof bowl, combine with the slightly cooled strawberry syrup, cover and transfer to the fridge to completely chill, 5 hours, or preferably overnight.

Step 7

Churn the ice cream according to the ice cream makers instructions, then fold in the cubed cheesecake, and transfer the churned ice cream to a freezer-safe container to chill for about 4 hours or more until completely frozen.

Step 8

Remove from the freezer 5 minutes before scooping and serving!