Ingredients:
2 1/2 cups half-and-half or 2 1/2 cups light cream
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 (8 ounce) packages cream cheese (Neufchatel) or 1 (8 ounce) packages reduced-fat cream cheese, softened ( Neufchatel)
2 cups unsweetened fresh peaches (thawed) or 2 cups unsweetened frozen sliced peaches ( thawed)
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
Directions:
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.
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.