Gather all your ingredients and ensure your cream cheese is at room temperature for smooth mixing. Set aside a medium saucepan and a mixing bowl.

In your saucepan, combine the egg yolks and granulated sugar. Whisk vigorously for 1-2 minutes until mixture becomes pale and thickens slightly.

Slowly pour in the whole milk and heavy whipping cream while continuing to whisk. Add the room temperature cream cheese, whisking until completely smooth.

Stir in the vanilla extract, seedless strawberry jam, fresh lemon juice, and a pinch of salt until well combined.

Place the saucepan over medium heat, stirring constantly until it reaches between 165°F and 176°F.

Strain the mixture through a fine-mesh sieve into a clean container to eliminate any bits of cooked egg.

Fill a larger bowl with ice and cold water, then place your container with the custard into this ice bath. Chill it for about 30-45 minutes.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the churned gelato into an airtight container and freeze it for at least 24 hours.

Let the gelato soften for 2-3 minutes at room temperature before serving. Sprinkle graham cracker pieces on top just before scooping.