Peaches and Cream Ice Cream
How to make homemade Peaches and Cream Ice Cream. Our easy summer ice cream recipe features fresh peaches, peach jam and tangy cream cheese.
Servings: 8
Calories: 325kcal
Ingredients
- 2 cups Whipping Cream
- 1 cup Whole Milk
- 2/3 cup White Sugar
- 1/8 tsp Salt
- 6 Egg Yolks
- 2 tsp Vanilla Extract
- 1/2 cup Peach Jam
- 1 cup Fresh Peaches chopped
- 1/2 cup Cream Cheese
Instructions
- In a small pot, simmer cream, milk, sugar and salt until sugar is dissolved, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat. Cook until mixture is thick enough to coat the back of a spoon.
- Cool mixture at room temperature. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Churn cooled base in ice cream machine according to manufacturer's directions.
- Scoop finished churned ice cream into a large mixing bowl and top with peach jam. Using a small spoon, scoop pea-sized portions of cream cheese and scatter across the top of the ice cream. Use a wooden spoon or spatula to swirl jam and cream cheese pieces into the ice cream base. Top with chopped peaches.
- Serve Peaches and Cream Ice Cream directly from the bowl as soft serve, or store in the freezer until ready to eat.
Nutrition
Calories: 325kcal | Carbohydrates: 35.4g | Protein: 5g | Fat: 18.8g | Saturated Fat: 10.8g | Cholesterol: 210mg | Sodium: 113mg | Potassium: 156mg | Fiber: 0.5g | Sugar: 30g | Calcium: 87mg | Iron: 1mg