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
- 2 1⁄2 cups half-and-half or 2 1⁄2 cups light cream
- 3⁄4 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 2 eggs, beaten
- 1 (8 ounce) package cream cheese (Neufchatel) or 1 (8 ounce) package reduced-fat cream cheese, softened (Neufchatel)
- 2 cups unsweetened fresh peaches (thawed) or 2 cups unsweetened frozen sliced peaches (thawed)
- 1⁄2 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 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.
- 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.
- 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.
- 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.
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.