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Peach Cheesecake Ice Cream

"I first tried this recipe to serve at my grandparents' 50th anniversary celebration—it was a wonderful way to top off an already delicious event," recalls Jenni Anderson of Bullhead City, Arizona. "Everyone really appreciated the homemade treat."

16 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing

Ingredients

1 cup milk
1-1/4 cups plus 3 tablespoons sugar, divided
3 egg yolks, lightly beaten
2 cups heavy whipping cream
2 teaspoons vanilla extract
2 packages (8 ounces each) cream cheese, cubed
1/2 cup peach nectar
4 teaspoons lemon juice
4 medium peaches, peeled and chopped or 1-1/2 cups frozen sliced peaches, chopped

Directions

In a small saucepan, heat milk to 175°; 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 160° and coats the back of a metal
spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice
water; stir 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

2 of 2

Peach Cheesecake Ice Cream (continued)

Directions (continued)

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. Yield: 2 quarts.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.