For the Strawberry and Rhubarb Jam

• Take the cream cheese out of the fridge to soften slightly while you make the strawberry and rhubarb jam.
• In a medium saucepan over medium heat, add the strawberries, rhubarb and sugar. Cook while constantly stirring until the sugar has dissolved. Cover the saucepan with a lid, reduce the burner to low and cook for about 5 minutes or until it looks soft and jammy.
• Increase the heat to medium low and simmer with the lid off, while occasionally stirring for about 20 minutes).
• Let the jam cool completely before adding it to the ice cream.

For the Ice cream

• Line a freezer proof loaf pan with parchment paper.
• In a large bowl, beat the softened cream cheese.
• Add the cream, yoghurt, and sugars to the cream cheese. Beat this mixture for about 1 minute, or until just combined and slightly thicker than when you started beating them. Don't overmix it!
• To the loaf pan add half of the ice cream, then add a layer on top of the ice cream with half of the jam.
• Add the second layer of ice cream and then the second layer of jam. With a knife swirl the jam into the ice cream to create a pattern
• Cover the pan with plastic wrap and freeze for about 8 hours or overnight.

Note: The ice cream was a perfect consistency after 8 hours of freezing. Longer than that it is best to let it sit at room temperature for 10 minutes before serving and eating