Caramel Peach Cheesecake Ice Cream

Caramel Peach Cheesecake Ice Cream Recipe


Caramel Peach Cheesecake Ice Cream

Course: Dessert
Keyword: Caramel Peach Cheesecake Ice Cream
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Peach Purée:

  • 2 pounds white peaches mix of ripe and firm, peeled and diced
  • 1 cup sugar
  • 1 teaspoon caramel flavoring

Ice Cream:

  • 2/3 cup sugar
  • 2 cups heavy cream
  • 2 cups milk divided
  • 1 tsp vanilla
  • 4 egg yolks
  • 1 3.4 ounce package instant cheesecake pudding
  • 1 small New York Cheesecake cut into small chunks (about 1½ cups worth)


Peach Puree:

  • Combine all ingredients and simmer over low heat until peaches are tender.
  • Remove and purée until mostly smooth. Set aside to cool completely.

Ice Cream:

  • Combine sugar, heavy cream, 1 cup milk and vanilla in a saucepan; bring to a boil.
  • As soon as mixture boils, remove from heat and set aside to cool slightly.
  • In a separate bowl, whisk egg yolks
  • While whisking, slowly stream about a third of the boiled cream mixture.
  • While whisking remaining cream mixture, stream in egg and cream mixture.
  • Return to heat and cook, stirring constantly, until mixture thickens.
  • Remove from heat and cool completely.
  • In a separate bowl, whisk reserved 1 cup milk with cheesecake pudding.
  • Whisk into cooled mixture.
  • Transfer mixture to ice cream maker and freeze.
  • After ice cream begins to freeze (but not completely ready), remove to a bowl.
  • Fold in Peach Purée and chunks of cheesecake.
  • Return to freezer container and continue to freeze until firm.
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This recipe is featured in our Alabama Hometown Cookbook!