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Homemade Peaches 'n' Cream Ice Cream

Source of Recipe


BHG.com



List of Ingredients



• 2-1/2 cups half-and-half or light cream
  
• 3/4 cup granulated sugar
  
• 1/2 cup packed brown sugar
  
• 2 eggs, beaten
  
• 1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
  
• 2 cups fresh or frozen (thawed), unsweetened peaches
  
• 1/2 teaspoon finely shredded lemon peel
  
• 1 tablespoon lemon juice
  
• 1 teaspoon vanilla
  
• 2 rolled sugar ice-cream cones
  
• 1/4 cup sliced almonds, toasted
  
• Peach slices (optional)
  






Instructions



1. In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs. Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
   
   
2. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill in the refrigerator for 2 hours.
   
   
3. In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth. Coarsely chop remaining peaches and set aside.
   
   
4. Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Stir in chopped peaches. Ripen 4 hours.
   
   
5. Meanwhile, for topper: In a plastic bag crush ice-cream cones with a rolling pin, reserving bottom tips, if desired, for garnish. Combine crushed ice-cream cones and almonds.
   
   
6. To serve, scoop ice cream into individual serving mugs or bowls and sprinkle with topper. Top with ice-cream cone tips and peach slices, if desired.
   
   






Final Comments


Makes 14 (1/2-cup) servings