Georgia Peach Cheesecake Ice Cream Recipes

Steps:

• In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers' directions. Refrigerate remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

Steps:

• Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
• In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
• Follow the manufacturer's instructions to freeze the ice cream.

Steps:

• Spread one can of rolls into bottom of casserole dish. Pinching seams together.
• Mix cream cheese,1 cup sugar and vanilla with hand mixer until creamy.
• Spread onto the dough in bottom of dish.
• Spoon peaches out of can evenly on top of the cream cheese mixture. I try not to use much of the gel. But you can.
• Lay other can of crescent rolls on top of peaches. Pinching seams. Sprinkle with nutmeg.
• Pour melted butter on top of this dough. Sprinkle remaining sugar on top of butter.
• In preheated oven at 350, bake for 20 minutes or until golden brown.

Steps:

• 1. Blend together half and half, sugar & cream cheese until smooth; stir in peaches.
• 2. Place in a 1-1/2 or 2 quart ice cream maker and freeze according to manufacturer's instructions.
• 3. Cover and place in the freezer for several hours to firm up.
• 4. Variation: Stir graham cracker pie crust chunks into ice cream after turning off ice cream maker and before putting into freezer to firm up.

Steps:

• Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
• Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
• Remove the peaches from the refrigerator and drain the juice into another bowl.
• Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
• Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk and whisk to blend.
• Add the peach juice and blend.
• Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.
• Makes 1 generous quart.

Steps:

• In a small saucepan, heat milk to 175 degrees; stir in 1 1/4 cups sugar until dissolved.
• Whisk a small amount into the egg yolks.
• Return all to the pan, whisking constantly.
• Cook and stir over low heat until mixture reaches at least 160ºF and coats the back of a metal spoon.
• Remove from the heat and cool quickly by placing pan in a bowl of ice water stirring for 2 minutes.
• Transfer to a large bowl.
• In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth.
• Add to cooled milk mixture.
• Stir in peach nectar and lemon juice.
• Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
• Place peaches in a bowl; sprinkle with remaining sugar.
• Set aside, stirring several times.
• Drain and discard juice from peaches.
• Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing.
• Refrigerate remaining mixture and peaches until ready to freeze.
• Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
• May be frozen for up to 2 months.

Steps:

• In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.