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Peach Cheesecake Ice Cream image

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

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


  • 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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