Homemade Peaches 'n' Cream Ice Cream

Source: Better Home & Garden

14 (1/2-cup) servings

Freeze: 40 minutes

2-1/2 cups half-and-half or light cream
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 8-ounce package cream cheese or reduced-
fat cream cheese (Neufchatel), softened
2 cups fresh or frozen (thawed), unsweetened
peaches
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
2 rolled sugar ice-cream cones
1/4 cup sliced almonds, toasted
Peach slices (optional)

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.