Georgia Peach Cheesecake Ice Cream Recipes

PEACH CHEESECAKE ICE CREAM

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.

MINI GEORGIA PEACH CHEESECAKES

Steps:

• Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
• To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
• To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
• Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.

GEORGIA PEACH CHEESECAKE

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.

BEN & JERRY'S FRESH GEORGIA PEACH ICE CREAM

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.