In a heavy medium saucepan, combine eggs, sugar, and half-and-half. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Cover and chill in the refrigerator for 1 hour.
Beat cream cheese with an electric mixer on low to medium speed until smooth. Gradually beat in cooled egg-sugar mixture.
Stir in lemon juice and vanilla. Stir in whipping cream.
Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. When mixture is frozen, remove the dasher and stir in strawberry ice cream topping with a long handled spoon until marbled, but not thoroughly mixed. Makes about 3 quarts.