| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz.) cream cheese; softened |
| 3/4 |
c |
Sugar |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Peach nectar or orange juice |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Vanilla |
| 1 |
lg |
Peach chopped fine or 3 canned peach halves |
| 1/8 |
ts |
Apple pie spice; (optional) |
INSTRUCTIONS
Notes: By Ferne Smith, Palmerton. The Times News. PA
In large bowl combine cream cheese and sugar. Beat on high until fluffy.
Reduce mixer speed to low, gradually add whipping cream, milk, peach
nectar, lemon juice, vanilla and apple spice. Beat until all ingredients
are combined. Stir in chopped peaches. Pour into ice cream maker and freeze
according to the manufacturer's instructions. Makes 1 qt. (8 - 1/2 cup
servings. Because it is very rich, you can usually get 10 to 12 smaller
servings.) Keeps well in tight containers in freezer. For tipsy cheese cake
ice cream, use the same list of ingredients as for the above but use Peach
Brandy or Peach Schnapps in place of the peach nectar or orange juice.
Servings can be smaller. Not for children. *Note: Have made the ice cream
with half and half. It is good but not like when made with the whipping
cream.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”