Strawberry Cream Cheese Ice Cream

4 eggs slightly beaten
2 c. sugar
2 c. half and half or light cream
2 8-ounce packages cream cheese, softened
2 Tbsp lemon juice
2 Tbsp vanilla
4 c. whipping cream
1 10 to 12 ounce jar strawberry topping (about 1 cup)

• Pour half and half or light cream into heavy medium sauce pan. Heat over medium heat till bubbles form.
• Pour into beaten eggs in a thin stream, stirring constantly.
• Return to sauce pan and heat 2 minutes.
• Add sugar and stir till dissolved
• Continue to stir over medium heat until thickened and bubbly (about 12 minutes)
• Remove from heat, cover and chill one hour
• Beat cream cheese till smooth. Gradually beat in cooled egg mixture.
• Stir in lemon juice and vanilla
• Stir in whipping cream
• Freeze in 4 to 5 quart ice cream maker according to manufacture’s directions.
• When frozen, remove dasher and stir in strawberry topping with long handled spoon till swirled