Chill

1. Chill a mixer bowl with the whip attachment and the heavy cream in the freezer for 10 minutes.

Prep the strawberries

1. Wash and dry the strawberries, removing the stems and leaves (save them for tea!).  Quarter about half of the strawberries and slice the rest of them.
2. Divide the strawberries in two bowls and sprinkle both of them with 1/4 cup of granulated sugar.
3. Stir the berries and let them sit for 5 minutes to let the juices run.

Make the Strawberry Cheesecake base

1. Pour the sweetened condensed milk into a blender or a food processor

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2. Cut up the cream cheese into about 8 pieces and add it to the blender along with the vanilla and the quartered strawberries.  Blend until smooth.

Mix the Strawberry Cheesecake Ice Cream

1. Beat the cream in the chilled bowl until it holds its shape.
2. Fold the blended strawberry base into the cream, mixing by hand until you have a consistent color throughout.

Finish the Ice Cream

1. Scoop about a third of ice cream into a loaf pan.  Place a few sliced strawberries over the cream along with a little of the strawberry juices.  Layer the ice cream and the sliced strawberries two more times, being sure to save enough strawberries to cover the top.
2. Cover the pan with plastic wrap and freeze for 8 hours.  Serve with some crumbled graham crackers for the best strawberry cheesecake flavor.