Homemade Peaches 'n' Cream Ice Cream |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 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 1 (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.
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