Woah, it's Sunday already? I don't know about you guys, but the past week flew by. I have a feeling the month of August as a whole is gonna be a whirlwind; Tommy and I are moving at the end of the month, and we are going to Bumbershoot music festival on our official moving day. Crazy? Maybe.
But I digress. Let's get to the ice cream. I have been meaning to try making ice cream with cream cheese for a while because I love me some cream cheese frosting. I think it adds just the right amount of tang to super sweet frosting. I figured these tangy-delicious properties would translate perfectly to ice cream, and I was correct!
To me, simple cream cheese ice cream sounds perfectly acceptable and awesome. But, that is kinda boring and I had a few peaches just waiting to be baked/layered with cheese/made into something not really healthy. Well peaches, I didn't let you down...meet cream cheese, honey and whole milk.
I'm not even a huge peach person, and I'm tellin' ya, this ice cream is really good. You can probably use other sweetener if you don't have honey on hand, and vanilla extract will work just fine if you don't have vanilla paste. Also, make sure your peaches are nice and ripe, that juice is gonna make a huge difference as far as the sweetness goes.
Huh, you still don't have an ice cream maker? :). I use this one. Having an ice cream maker doesn't mean an automatic gain of 10 pounds...I made frozen yogurt a few days ago, and it was awesome! Get ready for some frozen yogurt next week.
4 ripe peaches, skins removed and cut into slices
1 cup milk (I used whole)
8 ounces cream cheese, softened
4 tbs. honey
2. tsp vanilla extract or paste (I used paste)
dash of salt
1. Place peaches, milk, and cream cheese into a blender and blend until smooth. Add honey, vanilla and salt, and blend until fully combined.
2. Place mixture into the fridge for several hours until chilled. Once cold, place mixture into your ice cream maker until the texture of soft serve.
3. If you want the texture of ice cream, transfer ice cream into an airtight container and place in the freezer. Freeze for several hours, or overnight. Enjoy!