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Peach Cheesecake Ice Cream Recipe

Peach Cheesecake Ice Cream Recipe

"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."
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing YIELD:16 servings


  • 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


  • 1. 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.
  • 2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a large bowl.
  • 3. 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.
  • 4. 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.
  • 5. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.