Instructions

For the Berries:

In a medium bowl combine the strawberries, water and sugar. Stir and allow the strawberries to macerate for 2 hours.

For the Cheesecake:

Take off the lid from the pan. Run the tip of a knife around the edge of the frozen cheesecake. Push up on the bottom of the pan until the cheesecake releases. Place cheesecake on a cutting board. Cut in half, while still frozen cut each half into chunks. Place all the cheesecake (separated into two containers) back into the refrigerator.

For the Ice Cream:

Separate the berries in half (1½ cups) leaving as much juice in the bowl as possible. Pour strawberries with the juice into a blender along with half of the cheesecake pieces. Blend until smooth. In a large bowl whisk together the milk, heavy cream, pureed strawberry mixture and vanilla. Turn the machine on, pour the mixture into the freezer bowl, and let mix until thickened (about 20-25 minutes).

Five minutes before mixing is completed, add the reserved remaining half of the cheesecake pieces. The ice cream will be soft, for a firmer ice cream, transfer to an air tight container and freeze an additional 2 hours.