Prepare an ice bath by adding ice and water to a large bowl. Place a Ziploc next to the
ice bath until ready to use.
Place the egg yolks in a medium bowl and set aside.
In a blender combine the cream cheese and milk and blend until smooth.
In a medium steel bottomed pot, add the cream cheese mixture, milk powder, heavy cream,
vanilla extract, granulated sugar, and salt. Whisk the mixture vigorously until
the milk powder is fully incorporated into milk and heavy cream. Turn the heat
to medium/low and bring the mixture to a full simmer.
Remove from heat, and whisking the entire time pour some of the milk mixture into the
egg yolks to temper. Continue to pour the milk mixture and whisk until the egg
yolks are combined. Pour the entire base back into the pot. Cook over low heat until
the mixture is thick enough to coat the back of a wooden spoon thickly. This
can take anywhere from 2-6 minutes. Be sure not to let it scorch.
Strain the ice cream base into a Ziploc bag. Seal the Ziploc bag, immerse it in the
ice bath and leave until completely cool. Place the Ziploc bag in the fridge
and steep the mixture overnight or for a few hours. Churn base in the ice cream
maker according to manufacturer’s instructions. Transfer ice cream to a
container, fold in the strawberry jam and graham cracker crumble. Seal the
container and place in the freezer to harden.