Prep 25 mins
Cook 5 hrs
This recipe looks so good I had to post it to save! When I make it I'll use Splenda granular instead of sugar.
- 1 cup milk
- 1 1⁄4 cups sugar, plus
- 3 tablespoons sugar, divided
- 3 egg yolks, lightly beaten
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 2 (8 ounce) packages cream cheese, cubed
- 1⁄2 cup peach nectar
- 4 teaspoons lemon juice
- 4 medium fresh peaches, peeled and chopped or 1 1⁄2 cups frozen sliced peaches, chopped
- In a small saucepan, heat milk to 175 degrees; stir in 1 1/4 cups sugar until dissolved.
- Whisk a small amount into the egg yolks.
- Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture reaches at least 160ºF and coats the back of a metal spoon.
- Remove from the heat and cool quickly by placing pan in a bowl of ice water stirring for 2 minutes.
- Transfer to a large bowl.
- In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth.
- Add to cooled milk mixture.
- Stir in peach nectar and lemon juice.
- Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
- Place peaches in a bowl; sprinkle with remaining sugar.
- Set aside, stirring several times.
- Drain and discard juice from peaches.
- Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing.
- Refrigerate remaining mixture and peaches until ready to freeze.
- Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
- May be frozen for up to 2 months.
The family loved it.
This definitely tastes like cheesecake! Changes I made: Used 16 oz. Philadelphia Cheesecake Filling instead of regular cream cheese. Used 3 t. lemon juice instead of 4. This is not an extremely sweet ice cream, but I don't believe it would have been sweet enough had I not used the Philly Cheesecake filling instead of the cream cheese. The flavor is mildly peachy, with the tang of cheesecake. I do recommend allowing this ice cream to ripen in the freezer overnight as the flavor improved a great deal once it was completely frozen.