Made with fresh ginger, lemon juice, cream cheese, and peaches, Ginger-Peach Ice-Cream is the perfect combination of savory and sweet.
1 1/4 cups chopped peeled peaches
1 cup evaporated milk
1/2 cup half-and-half
1/2 cup sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated peeled fresh ginger
6 ounces 1/3-less-fat cream cheese, softened
8 sugar cones
How to Make It
Combine peaches, evaporated milk, half-and-half, sugar, lemon juice, ginger, and cream cheese in the bowl of a food processor; process until smooth. Transfer mixture to an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm. Divide evenly among sugar cones.
Of course, cones are optional! I had wonderful peaches and followed the recipe exactly. In retrospect, I'd definitely use less sugar (1/3 cup) and use 3 egg yolks instead of the 6 oz. cream cheese. It produced a kind of peach cheescake flavor, which is okay--not bad--but doesn't have the light fresh peach flavor I'd hoped for. Might also use a bit more lemon juice to brighten things further. Very soft coming out of the ice cream maker, so leave enough time for it to ripen in the freezer, maybe a whole day.
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