Georgia Peach Cheesecake Ice Cream

Jul 28

Written by:
7/28/2012 6:48 PM  RssIcon

Georgia Peach Cheesecake Ice Cream
- adapted from The Perfect Scoop

8 Ounces Cream Cheese – Softened
1 Cup Heavy Cream
1 Cup Milk
1 Cup Granulated Sugar (adjust sugar according to sweetness of peaches)
1 TBSP Corn Starch
3 Cups Fresh Georgia Freestone Peaches
Pinch of Salt
Juice of 1 Lemon
1/4 Cup Luxardo Maraschino

Remove peach peel: cut a small cross hatch in the peach peel and dip for about 10 seconds in boiling water and then transfer to an ice water bath. The peel will easily slide off at this point. Slice the peaches in about eighths, add 1/2 the lemon juice and cover with about 1/4 cup of the sugar. Allow the peaches to macerate in the sugar for an hour of so.

Add milk, corn starch, salt and remaining sugar to medium sauce pan and heat to thicken. Whisk in the softened cream cheese and heavy cream. Stir in the prepared peaches. Puree the mixture with a stick blender and cool. Whisk in the remaining lemon juice and Luxardo. Allow the mix to cool to room temperature, and then transfer to the fridge to chill overnight. Pour chilled mix in ice cream maker and process according to manufacturer’s instructions. Pack ice cream in freezer container and freeze.

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