Peach Cheesecake Ice Cream

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 25mins
SERVES: 16
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement