Strawberry Banana Cheesecake Ice Cream

In a medium bowl, thoroughly stir together the strawberries and 1/4 cup of the sugar. Let stand until the juices are released and the sugar dissolves.

In a small bowl, sprinkle the gelatin over the milk. Let stand, stirring once or twice, until the gelatin softens, about 5 minutes.

In a heavy, nonreactive medium saucepan, stir together the remaining 1/2 cup plus 2 tablespoons sugar, the lemon juice, and the cream and gelatin mixture.

Bring almost to a boil over medium-high heat, stirring, until the gelatin dissolves. Let cool slightly.

Transfer the cream mixture to a food processor. Add the banana. With the motor running, add the cream cheese, several chunks at a time.

Process until the mixture is completely smooth, scraping down the sides of the bowl as needed. Add the strawberries, processing in pulses just until the berries are chopped moderately fine.

Turn out the mixture into a large bowl. Refrigerate, covered, until very cold, at least 4 1/2 hours and up to 24 hours.

Pour the chilled mixture into an ice cream maker and proceed according to the manufacturer's directions. When the ice cream finishes processing, turn out into a chilled plastic storage container.

Let firm up for at least 1 hour in the freezer before serving.

The ice cream will keep, tightly covered, in the freezer for up to 2 weeks.