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In a large saucepan combine 1-1/2 cups of the half-and-half (or cream), granulated and brown sugars and eggs. Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill in the refrigerator for 2 hours.
In a blender or food processor, blend or process half of the peaches, covered, until nearly smooth. Coarsely chop remaining peaches and set aside.
Stir the remaining 1 cup half-and-half (or cream), pureed peaches, lemon zest, lemon juice and vanilla into the chilled mixture. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in chopped peaches. Ripen 4 hours.
Meanwhile for topper: In a plastic bag, crush ice-cream cones with a rolling pin, reserving bottom tips, if desired, for garnish. Combine crushed ice-cream cones and almonds.
To serve, scoop ice cream into individual serving mugs or bowls and sprinkle with topper. Top with ice-cream cone tips and peach slices, if desired.