2 1/2 cups half-and-half, divided
2 1/2 cups heavy whipping cream, divided
2 3/4 cups sugar
2 8 oz packages cream cheese
2 pounds fresh strawberries
5 cream cheese shortcakes
In a large sauce pan, whisk together, 1 1/2 cups half-and-half, 1 1/2 cups cream, 2 1/2 cups sugar , and eggs until combined. Bring to a boil over medium heat, stirring frequently; remove from heat.
In a large bowl, beat cream cheese at medium speed with a mixer until creamy. Gradually beat in hot cream mixture. Cover and chill completely about 2 hours.
In a medium bowl, combine strawberries and remaining 1/4 cup sugar, tossing gently to coat. Let stand for 15 minutes.
Stir in remaining 1 cup half-and-half, remaining 1 cup cream, strawberries and crumbled shortcakes into mixture. Pour mixture into container of an electric ice cream freezer, and freeze according to directions. Ice cream will be soft. You can freeze in a different container to make it more firm.
Cream Cheese Shortcakes
2 1/2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 3 oz pkg cream cheese, softened
1/3 cup heavy whipping cream
Preheat oven to 375 Degrees. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar and baking powder and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add cream cheese, stirring to combine. Add cream, stirring just until dry ingredients are mositened. On a lightly floured surface, roll out dough to 3/4 inch thickness. Cut with a 2 1/2 inch round cutter, rerolling dough as necessary. Place shortcakes on prepared baking sheet and bake for 13 to 15 minutes or until lightly browned. Cool. Crumble 5 shortcakes; reserve remaining shortcakes for another use.