In a medium to large bowl, beat the cream cheese, egg yolks and sugar together until well combined.
In a medium to large saucepan over a medium-high heat, bring the milk and cream to the boil. When boiling, immediately remove from the heat and pour over the cream cheese, egg yolk and sugar mixture, stirring all the while so you don't end up with weird scrambled eggs.
When both sets of ingredients are well combined, pour everything back into the saucepan and cook over a medium heat for around 20 minutes - stirring regularly - until the ice cream base is thick enough to coat the back of a spoon.
Remove the ice cream base from the heat and leave to cool to room temperature.
When cool, stir in the vanilla extract, chopped strawberries and Graham Cracker or Digestive crumbs.
Place in the fridge overnight to fully cool, then churn in your ice cream machine according to the machine's instructions.
When you're ready to serve, place a large scoop of ice cream into a bowl and top with extra Graham Cracker or Digestive crumbs and white chocolate chips.