Next step is to make a cheesecake base. Just like when I made my strawberry cheesecake, I mixed 80 grams cream cheese with 30 grams caster sugar, 2 tbsp heavy cream and 1/2 tsp vanilla essence and whisked everything until well blended and smooth. The strawberries were mushy by now so mashed them with a fork and dropped them in the cheesecake mix, then blended everything together.
This went into the freezer for an hour. Then I brought it out and beat it well to break the ice particles. Back in the freezer and back to the beating routine two more times; after which you can let your icecream chill out in the freezer.