Instructions

Combine the cream, sugar, vanilla, and salt in a nonreactive saucepan over medium-high heat. Stir to dissolve the sugar. Bring the cream to the boiling point to scald it. Remove from the heat.
 
Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat a wooden spoon. (Tip: If the mixture separates, pour it slowly through the feed tube of a food processor with the motor running. It should recombine and you can continue.) Remove from the heat.
 
Add the cream cheese to the egg mixture and whisk until thoroughly mixed. Add the strawberries.
 
Pour the mixture into a glass 9 X 5 X 3-inch loaf dish or decorative mold and cover with plastic wrap. Freeze for at least 8 hours. The ice cream should be quite firm.
 
To unmold, dunk the bottom of the container in a pan of hot water to loosen, then invert onto a serving platter. Let stand for a few minutes before slicing into serving portions.
 
Yield: 12 to 14 servings
 
STRAWBERRY SAUCE:
Combine the berries, sugar, and brandy in a saucepan over medium-high heat. Bring to a boil. Cook, stirring occasionally, until the sugar dissolves, about 5 minutes.
 
Remove from the heat and let cool for several minutes. Puree in a blender or food processor.
 
Chill for at least 30 minutes before using.