Peach Cheesecake Ice Cream

Total Time: 5 hrs 25 mins Preparation Time: 25 mins Cook Time: 5 hrs

Ingredients

• 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

Recipe

• 1 in a small saucepan, heat milk to 175 degrees; stir in 1 1/4 cups sugar until dissolved.
• 2 whisk a small amount into the egg yolks.
• 3 return all to the pan, whisking constantly.
• 4 cook and stir over low heat until mixture reaches at least 160ºf and coats the back of a metal spoon.
• 5 remove from the heat and cool quickly by placing pan in a bowl of ice water stirring for 2 minutes.
• 6 transfer to a large bowl.
• 7 in a blender, combine the cream, vanilla and cream cheese; cover and process until smooth.
• 8 add to cooled milk mixture.
• 9 stir in peach nectar and lemon juice.
• 10 refrigerate for several hours or overnight.
• 11 fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
• 12 place peaches in a bowl; sprinkle with remaining sugar.
• 13 set aside, stirring several times.
• 14 drain and discard juice from peaches.
• 15 add some of the peaches to each batch of ice cream during the last 5 minutes of freezing.
• 16 refrigerate remaining mixture and peaches until ready to freeze.
• 17 transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
• 18 may be frozen for up to 2 months.