Cream cheese creates smooth texture and peaches add sweetness for this homemade ice cream.

Source: Better Homes and Gardens


Recipe Summary

20 mins
40 mins
4 hrs
5 hrs


Ingredient Checklist


Instructions Checklist
  • In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs. Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.

  • In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill in the refrigerator for 2 hours.

  • In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth. Coarsely chop remaining peaches and set aside.

  • Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Stir in chopped peaches. Ripen 4 hours.

  • Meanwhile for topper: In a plastic bag crush ice-cream cones with a rolling pin, reserving bottom tips, if desired, for garnish. Combine crushed ice-cream cones and almonds.

  • To serve, scoop ice cream into individual serving mugs or bowls and sprinkle with topper. Top with ice-cream cone tips and peach slices, if desired. Makes 14 (1/2-cup) servings.

Nutrition Facts

241 calories; fat 12g; cholesterol 64mg; saturated fat 7g; carbohydrates 29g; insoluble fiber 1g; protein 4g; vitamin a 154.5RE; vitamin c 4.1mg; sodium 78mg; calcium 80.8mg; iron 0.7mg.