Peaches and Cream Ice Cream

  Now for another ice cream dessert, As you can see, I have been having fun with my ice cream maker. This recipe calls for cream cheese and I wondered if it would taste somewhat like a cheese cake. It didn’t, just a nice texture and we thought it tasted more like a peach crumble. The brown sugar gives it more of a crisp or crumble flavor. 

  This needs to chill for 2 hours before making it, so leave yourself some time. If you want to dress it up, they are using crushed ice cream cones and almonds sprinkled on top which I didn’t do as I can not have the cones. 

  If you make your own ice cream, you can control what is in it and it will be a nice gluten free dessert. 

Peaches and Cream Ice Cream

Prep 20 minutes

Chill 2 hours

Ripen 4 hours

2 ½ cups half & half or light cream (divided)

¾ cup granulated sugar

½ cup packed brown sugar

2 beaten eggs

1 8 ounce package cream cheese softened

2 cups fresh or frozen (thawed) peaches slices (divided)

½ teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1 teaspoon vanilla

2 rolled sugar ice cream cones  ¼ cup sliced almonds, toasted (optional)

  In a large saucepan combine 1 ½ cups of the half and half, granulated sugar, brown sugar and eggs. Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled. Set aside.

  In a large bowl beat cream cheese with an electric mixer on medium speed until smooth; gradually beat in hot mixture. Cover and chill in the refrigerator for 2 hours.

  Place 1 cup of the peaches in a blender container or food processor bowl. Cover and process until nearly smooth. Coarsely chop 1 cup of the peaches; set aside. 

  Stir remaining half and half, the pureed peaches, lemon peel, lemon juice and vanilla into chilled mixture. Freeze according to your freezers directions. Stir in the chopped peaches at the end. Ripen 4 hours. 

  For  the topping crush the ice cream cones with a rolling pin. Combine with the toasted almonds.