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Peaches and Cream Ice Cream

Peaches and Cream Ice Cream

Cream cheese beaten into the custard base is the secret to this immeasurably smooth and luscious ice cream.

If you don’t have a large, 6-quart ice cream maker, divide the amounts by three and use a standard 1 1/-2 or 2-quart machine.

Serves: 16 Save

Ingredients (14)

Peaches and Cream Ice Cream

  • 8 cup Half and Half
  • 2¼ cup Turbinado Sugar
  • 1½ cup Light Brown Sugar
  • 6 Eggs
  • 24 oz Cream Cheese
  • or 24 oz 1/3 Less Fat Cream Cheese
  • 6 cup Diced Peach
  • 3 T Fresh Lemon Juice
  • 1½ T Vanilla Paste


  • 1½ cup Crushed Waffle Ice Cream Cones
  • or 1½ cup Crushed Butter Waffle Cookies
  • 1½ cup Diced Peach
  • 2 T Turbinado Sugar
  • 1 T Bourbon (optional)
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  1. Combine 5 cups half-and-half, turbinado sugar, brown sugar and beaten eggs in a large saucepan over medium heat. Stirring well, cook  until just before boiling—little bubbles will form along the rim of the pot. Remove from heat and set aside. The mixture may look curdled.
  2. In a large mixing bowl, beat cream cheese until smooth. Slowly pour in hot mixture, continuing to beat. Cover and refrigerate until completely chilled—at least 2 hours.
  3. Stir in remaining 3 cups half-and-half, 3 cups puréed peaches, lemon rind and juice, and vanilla bean paste. Freeze in a 6-quart ice cream maker according to manufacturer's directions. When the ice cream is almost fully churned, fold in the coarsely chopped peaches.
  4. Serve with crushed waffle cone and macerated peaches.