Summer Peach Cheesecake Ice Cream

Fresh peaches in the South are at their best around the Fourth of July. This is one great way to take advantage of them.

1 quart light cream

2 cups sugar, divided

6 large egg yolks, beaten

1 quart heavy cream

2 teaspoons vanilla extract

2 (8-ounce) packages cream cheese, cubed and softened

1 (11.3-ounce) can peach nectar

2 tablespoons lemon juice

6 cups peeled and diced peaches

1½ teaspoons cinnamon

In a medium saucepan heat the light cream and 1 cup sugar over low heat, stirring to dissolve the sugar. When the mixture is hot, whisk a small amount into the beaten eggs. Return egg mixture to the pan and cook until the mixture reaches 160 degrees, stirring constantly. Cool quickly by placing the pan in a bowl of ice water, and stir occasionally until the mixture cools. Transfer to a large bowl.

In the bowl of a blender combine the heavy cream, vanilla extract, and cream cheese, and process until smooth. Add to the cooled custard mixture. Stir in the peach nectar and lemon juice.

Sprinkle the peaches with the remaining 1 cup sugar and the cinnamon. Set aside for an hour, stirring several times. Combine with the custard. Cover and refrigerate 4 hours or overnight. Freeze in an ice cream maker according to manufacturer’s directions.

Makes 1 ½ gallons.