Peach cheesecake ice cream

Yield: 1 Servings

Measure Ingredient
1 pack (8 oz.) cream cheese; softened
¾ cup Sugar
1 cup Whipping cream
½ cup Milk
¼ cup Peach nectar or orange juice
2 teaspoons Lemon juice
1 teaspoon Vanilla
1 large Peach chopped fine or 3 canned peach halves
⅛ teaspoon Apple pie spice; (optional)

Notes: By Ferne Smith, Palmerton. The Times News. PA In large bowl combine cream cheese and sugar. Beat on high until fluffy.

Reduce mixer speed to low, gradually add whipping cream, milk, peach nectar, lemon juice, vanilla and apple spice. Beat until all ingredients are combined. Stir in chopped peaches. Pour into ice cream maker and freeze according to the manufacturer's instructions. Makes 1 qt. (8 - ½ cup servings. Because it is very rich, you can usually get 10 to 12 smaller servings.) Keeps well in tight containers in freezer. For tipsy cheese cake ice cream, use the same list of ingredients as for the above but use Peach Brandy or Peach Schnapps in place of the peach nectar or orange juice.

Servings can be smaller. Not for children. *Note: Have made the ice cream with half and half. It is good but not like when made with the whipping cream.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998

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