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Categories:
turbinado sugar brown sugar eggs cream cheese fresh peaches peaches peaches lemon rind lemon juice vanilla bean paste waffle cones fresh peaches
Viewed: 70 - Published at: 6 years agoIngredients
- 1 cup half-and-half
- 2 14 cups turbinado sugar
- 1 12 cups packed light brown sugar
- 6 eggs, beaten
- 24 ounces cream cheese, softened (can use reduced-fat cream cheese)
- 6 cups fresh peaches
- 3 cups pureed peaches
- 3 cups coarsely chopped peaches
- 1 12 tablespoons finely shredded lemon rind
- 3 tablespoons fresh lemon juice
- 1 12 tablespoons vanilla bean paste
- 1 12 cups crushed waffle cones or 1 12 cups butter waffle cookies
- 1 12 cups diced fresh peaches, sprinkled with 1 to 2 tablespoons turbinado sugar and a splash of bourbon, if desired
Method
- 3-41Combine 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 boilinglittle bubbles will form along the rim of the pot.
- Remove from heat and set aside.
- The mixture may look curdled.
- In a large mixing bowl, beat cream cheese until smooth.
- Slowly pour in hot mixture, continuing to beat.
- Cover and refrigerate until completely chilledat least 2 hours.
- Stir in remaining 3 cups half-and-half, 3 cups pureed peaches, lemon rind and juice, and vanilla bean paste.
- Freeze in a 6-quart ice cream maker according to manufacturers directions.
- When the ice cream is almost fully churned, fold in the coarsely chopped peaches.
- Serve with crushed waffle cone and macerated peaches.
