Homemade Peaches 'n' Cream Ice Cream

Submitted by Nana Lee

"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"

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1/2 cups
• Serves: 14

ingredients

• 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 (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

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

[ChocolateMousse]

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.