When the morning breeze blows through the kitchen window just so, I catch the intoxicating perfume of peaches wafting by. August fruit is some of the best – if you can find peaches practically splitting with juicy ripeness, gather them as fast as you can for this ice cream.
To intensify the honey sweetness of the peaches, I macerated them with sugar, a splash of lemon juice, and vanilla bean. Puree those syrupy slices with tangy cream cheese and half-and-half for scoops of peach dreams.
- 2 pounds yellow peaches, peeled, pitted, and sliced
- 1 Tbsp lemon juice
- 3/4 cup sugar
- 1/2 tsp salt
- 1 vanilla bean, seeds scraped
- 2 cups half-and-half
- 4 ounces full-fat cream cheese, at room temperature
- 2 Tbsp vodka
- Combine peaches, lemon juice, sugar, salt, and vanilla bean in a medium bowl. Let macerate at room temperature for 30 minutes, then cover and refrigerate for at least 3 1/2 hours, or up to 12 hours.
- Reserve 1 cup of macerated peaches. Combine remaining peaches with juices, half-and-half, cream cheese, and vodka in a food processor or blender; process until smooth. Chill mixture for 4 hours in the refrigerator.
- Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. While mixture is freezing, coarsely chop reserved peaches and add in the final minutes of freezing. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.