We all scream for egg-free ice cream
I found this recipe two years ago, in Raley’s free magazine. Which means, of course, that I’d lost it by the time I got around to making it. Luckily, Raley’s archives their recipes on their Web site.
Peach Cheesecake Ice Cream
3 cups half-and-half
1 cup sugar
1 8-ounce package 1/3 less fat cream cheese (Neufchâtel), softened
1 cup peeled and finely mashed ripe peaches
Blend together half-and-half, sugar and cream cheese until smooth; stir in peaches. Place in a 1- or 2-quart ice cream maker and freeze according to manufacturer’s instructions. Cover and place in the freezer for several hours to firm up.
I used strawberries instead of peaches, and it tasted great. I actually could have eaten it straight out of the ice cream maker but, then, I’ve been known to nuke my ice cream to soften it. Normal people will no doubt want to put it in the freezer for a while.