What You Need:

1 C of milk
1 1/4 C + 3 T of sugar, divided
3 egg yolks, beaten
2 C of heavy whipping cream
2 t vanilla extract
2 (8 oz.) pkgs. cream cheese, cubed
1/2 C peach nectar
4 t lemon juice
4 fresh peaches, peeled and chopped

How to Make It:

Heat the milk in a saucepan over medium heat until it reaches 175 degrees.
Add 1 1/4 C of sugar stirring until the sugar is dissolved.
Remove 1/4 C of the heated milk and whisk into the egg yolks.
Add the egg mixture to the heat milk stirring as you add.
Place the heat on low and cook the mixture until it coats the back of a metal spoon, stirring constantly.
Immerse the pan in ice water for 5 minutes to quickly cool.
When cool place the mixture into a mixing bowl.
Put the whipping cream and vanilla into the blender.
Carefully add the cubes of cream cheese and blend until smooth.
Stir the mixture into the custard.
Add the peach nectar and lemon juice and mix until blended in well.
Cover the bowl and refrigerate at least 8 hours or overnight.
Once chilled, transfer the mixture to the cylinder of your ice cream maker.
Freeze as the directions suggest for your maker.
When the ice cream maker is finished ripen the ice cream for 4 hours in the freezer.

Makes 2 quarts

Always be sure to transfer your ice cream to a freezer container when you ripen it. Place the container in the freezer for 2 to 4 hours. The longer it is in the freezer the firmer the ice cream will become.