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Peach Cheesecake Ice Cream


  • 1 cup milk
  • 1 1/4 cups plus 3 Tbsp. sugar, divided
  • 3 egg yolks, lightly beaten
  • 2 cups heavy whipping cream
  • 2 tsp. vanilla
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  • 2 packages. cream cheese, cubed
  • 1/2 cup peach nectar
  • 4 tsp. lemon juice
  • 4 medium fresh peaches, peeled and chopped for 1 1/2 cups frozen sliced peaches, chopped


In a small saucepan, heat milk to 175 degrees F; 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 degrees F and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir 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 2/3 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 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 up to 2 months.

By Robin from Washington, IA

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