Homemade Peaches 'n' Cream Ice Cream

Total Time
1hr
Prep 20 mins
Cook 40 mins

ETA on Jume 12, '08: The following comment, by reviewer ChocolateMousse, is a great suggestion! --- "I have not tried it, but I think you could use the ice cream base, leave out the peaches and make butter pecan ice cream out of it." Source: Better Homes and Gardens

Ingredients Nutrition

Directions

  1. In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.
  2. Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
  3. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.
  4. Cover and chill in the refrigerator for 2 hours.
  5. In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.
  6. Coarsely chop remaining peaches and set aside.
  7. Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.
  8. Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.
  9. Stir in chopped peaches.
  10. Ripen 4 hours.

Reviews

(1)
Most Helpful

Wow! This was wonderful! It was creamy and soft, but not too soft. It did freeze up nicely. I used pasturized egg substitute as a precaution and it worked beautifully. It was definately worth the work. I have not tried it, but I think you could use the ice cream base, leave out the peaches and make butter pecan ice cream out of it. Master Cook says 182 cal, 9 g fat, 4 g protein, 21g carb for 1/2 cup serv.

ChocolateMousse June 10, 2008

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