Peach Cheesecake Ice Cream

Submitted by Nana Lee

"This recipe looks so good I had to post it to save! When I make it I'll use Splenda granular instead of sugar."

 

• Ready In: 5hrs 25mins
• Ingredients: 10
• Yields: 2 quarts
• Serves: 16

ingredients

• 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

directions

1. In a small saucepan, heat milk to 175 degrees; stir in 1 1/4 cups sugar until dissolved.
2. Whisk a small amount into the egg yolks.
3. Return all to the pan, whisking constantly.
4. Cook and stir over low heat until mixture reaches at least 160ºF and coats the back of a metal spoon.
5. Remove from the heat and cool quickly by placing pan in a bowl of ice water stirring for 2 minutes.
6. Transfer to a large bowl.
7. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth.
8. Add to cooled milk mixture.
9. Stir in peach nectar and lemon juice.
10. Refrigerate for several hours or overnight.
11. Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
12. Place peaches in a bowl; sprinkle with remaining sugar.
13. Set aside, stirring several times.
14. Drain and discard juice from peaches.
15. Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing.
16. Refrigerate remaining mixture and peaches until ready to freeze.
17. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
18. May be frozen for up to 2 months.

Reviews

[Momma smurf]

The family loved it.

 

[True GRITS]

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.