Ginger-Peach Ice-Cream Cones

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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 8 (serving size: 1/2 cup ice cream and 1 cone)
By Darcy Lenz
July 2015
RECIPE BY Cooking Light

Made with fresh ginger, lemon juice, cream cheese, and peaches, Ginger-Peach Ice-Cream is the perfect combination of savory and sweet.

Ingredients

  • 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

Nutritional Information

  • Calories 224
  • Fat 9g
  • Satfat 5.3g
  • Monofat 2.5g
  • Polyfat 0.4g
  • Protein 5g
  • Carbohydrate 32g
  • Fiber 0.0g
  • Cholesterol 30mg
  • Iron 1mg
  • Sodium 131mg
  • Calcium 145mg

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.

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Ratings & Reviews

okay

EllenDeller
July 18, 2015
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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