Strawberry Cheesecake Ice Cream

2 cups granulated sugar
2 cups milk
3 cups strawberries, quartered and divided
1/4 cup firmly packed brown sugar
1/4 cup half-and-half
1 tablespoon lemon juice
Fresh whole milk
1/4 teaspoon salt
4 eggs
8 ounces cream cheese
1 tablespoon vanilla extract
3/4 cup finely chopped pecans (optional)

Combine sugar, salt and 2 cups milk in food processor or blender; blend until sugar is dissolved. Add eggs and blend until well mixed. Cook over medium heat, stirring constantly until mixture begins to thicken about 10 minutes. Refrigerate 4 hours or overnight.

When ready to freeze, combine half of base mixture and cream cheese in food processor or blender until smooth. Mix strawberries and rest of base mixture. Pour into freezer can and fill with milk and freeze per manufacturer's instructions.

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