So I borrowed my brother’s self contained ice cream unit. It is the Williams Sonoma model–you know, the one that’s been discontinued. That night I spent the evening churning recipes from David Lebovitz’s book, The Perfect Scoop. I knew from a prior posting that I wanted to turn my Ginger Peach Cheesecake into an ice cream, so upon buying the book I turned to page 62 and found a recipe for Cheesecake Ice Cream. By adding 1 cup of peach puree and the gingersnap portion of the cheesecake crust which I baked and cooled, I had the MOST delicious frozen dessert which I am polishing off as we speak. The picture shows it layered with peach sorbet which is simple enough to make. The gingersnap pieces really send it over the top.
Peach Cheesecake Gingersnap Ice Cream
8 ounces cream cheese
1 cup sour cream
1/2 cup half and half
2/3 cup sugar
Pinch of salt
1/4 teaspoon cinnamon
1/8 teaspoon dried ginger
1 cup of peach puree made by whirling peeled and pitted peach slices in a food processor (feel free to use frozen if you like)
2-3 tablespoons of Amaretto
1 cup of crust pieces from Peach of a Cheesecake recipe (made ahead and cooled)
Mix all of the ingredients except Amaretto and crust pieces in a blender until smooth. Chill for a few hours and then freeze according to your manufacturer’s directions for an ice cream machine.
At the end of freezing, refer back to my peach cheesecake recipe and stir in the crust pieces, already crumbled as well as the Amaretto. Process for a minute or so to incorporate and then remove and place in a plastic tub.
Freeze in your freezer until ripened and allow to soften for a few minutes before serving.