Recipe

Peach Cheesecake Ice Cream Recipe

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Ingredients

1 c milk .
2 tsps vanilla extract .
2 (8 oz) packages cream cheese, cubed .
3 egg yolks, lightly beaten .
3 tbsps sugar, divided .
4 medium fresh peaches, peeled & sliced or 1 1/2 c frozen sliced peaches, sliced .
2 c heavy whipping cream .
1/2 c peach nectar .
4 tsps lemon juice .
1 1/4 c sugar, plus

Directions

Step #1 In a small saucepan, heat milk to 175 degrees; stir in the 1 1/4 c sugar until dissolved.
Step #2 Whisk a small amount into the egg yolks.
Step #3 Return all to the pan, whisking constantly.
Step #4 Cook & stir over low heat/flame until mixture reaches at least 160ºF & coats the back of a metal spoon.
Step #5 Remove from the heat & cool quickly by placing pan in a bowl of ice water stirring for 2 mins.
Step #6 Transfer to a large bowl.
Step #7 In a mixer, mix the cream, vanilla & cream cheese; cover & process until smooth.
Step #8 Add to cooled milk mixture.
Step #9 Stir in peach nectar & lemon juice.
Step #10 Refrigerate for several hrs or overnight.
Step #11 Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
Step #12 Place peaches in a bowl; sprinkle with remaining sugar.
Step #13 Set aside, stirring several times.
Step #14 Drain & discard juice from peaches.
Step #15 Add some of the peaches to each batch of ice cream during the last 5 mins of freezing.
Step #16 Refrigerate remaining mixture & peaches until ready to freeze.
Step #17 Transfer ice cream to a freezer container; freeze for 2-4 hrs before serving.
Step #18 May be frozen for up to 2 months.
Enjoy the Peach Cheesecake Ice Cream recipe

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