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Ingredients
- 1 pkt (8 ounce.) cream cheese, softened
- 3/4 c. Sugar
- 1 c. Whipping cream
- 1/2 c. Lowfat milk
- 1/4 c. Peach nectar or possibly orange juice
- 2 tsp Lemon juice
- 1 tsp Vanilla
- 1 lrg Peach minced fine or possibly 3 canned peach halves
- 1/8 tsp Apple pie spice, (optional)
Directions
- In large bowl combine cream cheese and sugar. Beat on high till fluffy.
- Reduce mixer speed to low, gradually add in whipping cream, lowfat milk, peach nectar, lemon juice, vanilla and apple spice. Beat till all ingredients are combined. Stir in minced peaches. Pour into ice cream maker and freeze according to the manufacturer's instructions.
- Makes 1 quart. (8 - 1/2 cupservings. Because it is very rich, you can usually get 10 to 12 smaller servings.) Keeps well in tight containers in freezer. For tipsy cheese cake ice cream, use the same list of ingredients as for the above but use Peach Brandy or possibly Peach Schnapps in place of the peach nectar or possibly orange juice.
- Servings can be smaller. Not for children.*Note: Have made the ice cream with half and half. It is good but not like when made with the whipping cream.
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