peaches & cream ice cream
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.
Two teaspoons vanilla extract can be substituted for the vanilla bean. The vodka prevents the ice cream from freezing too firmly – peach liqueur or Amaretto may be substituted.
- Serving Size: 1/2 cup
- Calories: 160