PEACH CHEESECAKE ICE CREAM
This recipe looks so good I had to post it to save! When I make it I'll use Splenda granular instead of sugar.
Provided by Nana Lee
Categories Frozen Desserts
Time 5h25m
Yield 2 quarts, 16 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 305.8, Fat 22.3, SaturatedFat 13.7, Cholesterol 109.5, Sodium 104.7, Carbohydrate 24, Fiber 0.4, Sugar 20.2, Protein 4
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