Homemade Peaches 'N' Cream Ice Cream

1. 1

   In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.

2. 2

   Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.

3. 3

   In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.

4. 4

   Cover and chill in the refrigerator for 2 hours.

5. 5

   In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.

6. 6

   Coarsely chop remaining peaches and set aside.

7. 7

   Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.

8. 8

   Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.

9. 9

   Stir in chopped peaches.

10. 10

    Ripen 4 hours.

* Per serving · 4 servings · Values may vary.