Homemade Peaches 'n' Cream Ice Cream

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 14
YIELD: 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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