Step 1: Prepare the Strawberry Swirl 

1. Puree 2 cups fresh strawberries with ¼ cup sugar in a blender.
2. Strain through a fine-mesh sieve (optional) to remove seeds.
3. Simmer over medium heat for 5-7 minutes until slightly thickened.
4. Let cool completely before use.

Step 2: Make the Cheesecake Ice Cream Base 

1. In a mixing bowl, beat cream cheese and ½ cup sugar until smooth.
2. Gradually whisk in heavy cream, milk, and vanilla extract until well combined.
3. If using egg yolks, temper them with warm milk before adding.
4. Stir in lemon zest for extra brightness.

Step 3: Churn the Ice Cream 

1. Pour the mixture into an ice cream maker.
2. Churn as per manufacturer’s instructions (20-30 minutes).
3. Slowly add the strawberry puree towards the end for a swirl effect.
4. If using graham cracker crumbs, fold them in gently.

Step 4: Freeze & Serve 

1. Transfer to a freezer-safe container, cover with plastic wrap.
2. Freeze for at least 4 hours, or until firm.
3. Let sit at room temperature for 5 minutes before scooping.
4. Serve in bowls or cones, topped with fresh strawberries & graham cracker crumbs!