Author Notes: My best childhood memories involve standing around my grandma's homemade ice cream maker at family gatherings.
She'd pack the ice and salt around the canister, plug it in, and we'd wait...and wait...and wait...for what seemed like an eternity.
If we were really lucky, she'd let us lick the paddle. We'd get sticky ice cream all over our faces, but we didn't care. That cool, creamy, sweet concoction felt wonderful no matter where it landed.
Grandma didn't experiment much with flavors. We'd get vanilla, strawberry, maybe maple nut. But it was all good.
Now that I have my own ice cream maker (with no salt or ice required, yay!), I spend countless days of summer drumming up new flavors. And since it's usually just me and the pups around when I make it, guess who gets to lick the paddle?!
I have to say that Ginger Peach Cheesecake has turned out to be one of my favorites. I love the fresh zingy ginger taste infused with the cooked peaches, mellow cream cheese and a hint of schnapp-iness. If you want even more ginger taste, substitute ginger snaps for the graham crackers.
Either way, I think Grandma would love it too.
Inspired by Sandy Smith's Cheesecake Ice Cream, from Eat Real - Sherry K-Jazzy Gourmet
Makes about 1 quart
- 1 1/2 teaspoon cornstarch
- 1/4 cup plus 2/3 cup granulated sugar, divided
- 1 1/2 cup peeled and diced fresh peaches
- 3 quarter-sized slices fresh ginger
- 1 tablespoon fresh lemon juice
- 1 tablespoon peach schnapps
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 8 ounces reduced fat cream cheese, softened
- 1 cup sour cream
- 1/2 cup half-and-half
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- In a small saucepan, combine cornstarch and 1/4 cup sugar. Add peaches, ginger, lemon juice and peach schnapps and combine. Bring to a boil and cook, stirring occasionally, until thickened (about 7 minutes). Remove from heat and set aside to cool. Fish out pieces of ginger, cover and refrigerate until chilled.
- In a small bowl, combine graham cracker crumbs and melted butter. Press into an ungreased medium ramekin and bake at 350˚F for 10 minutes or until lightly browned. Cool in ramekin on a wire rack.
- In the meantime, place cream cheese, sour cream, half-and-half, 2/3 cup sugar, vanilla and salt in a food processor. Process until smooth. Transfer to container with pouring spout; cover, and refrigerate until chilled.
- When ice cream base has chilled, churn in ice cream maker, according to manufacturer's instructions. Break graham cracker crust into pieces and place 1/2 of them on the bottom of a freezer-safe container. Top with 1/2 of the ice cream, followed by 1/2 of the peach sauce. Repeat with one more layer and swirl everything together. Be careful not to overmix.
- Place sealed container in freezer to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.
- This recipe was entered in the contest for Your Best Ice Cream