Low Fat Strawberry Cheesecake Ice Cream

2 1/2 cups skim milk divided
2 egg yolk
4 ounces Neufchatel cheese, cube and soften
3 cups strawberries, fine chop
1 tablespoon fresh lime juice
1 tablespoon vanilla extract
1 can nonfat sweetened condensed milk

Combine 1 1/4 cups milk and egg yolks in a small saucepan, stir well with a wire whisk. Heat milk mixture to 180�F or until tiny bubbles form around the edge of the pan (do not boil), stirring frequently. Remove from heat.

Add cream cheese, stirring until smooth.

Combine cheese mixture, remaining milk, strawberries, and rest of the ingredients in a large bowl and stir well until blended.

Cover and chill completely.

Pour mixture into ice cream freezer and freeze according to directions.