|Half and half/Light cream||2 1/2 Cup (40 tbs)|
|Granulated sugar||3/4 Cup (12 tbs)|
|Packed brown sugar||1/2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Cream cheese/Reduced||fat cream cheese (neufchatel)|
|Unsweetened sliced peach||2 Cup (32 tbs) (Fresh / Froze, Thawed)|
|Finely shredded lemon peel||1/2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ice cream sugar cones||2 (Rolled Sugar Types)|
|Sliced almonds||1/4 Cup (4 tbs) , toasted|
In a large saucepan combine 1 1/2 cups of the half-and-half or light cream, the granulated sugar, brown sugar, and eggs.
Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.)
In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth.
Gradually beat in the hot egg mixture.
Cover and chill for 2 hours.
In a blender container or food processor bowl place half of the peach slices.
Cover and blend or process until nearly smooth.
Coarsely chop the remaining peach slices; set aside.
Stir pureed peaches, the remaining half-and-half or light cream, the lemon peel, lemon juice, and vanilla into chilled mixture.
Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
Remove dasher from freezer.
Stir in chopped peaches.
Ripen ice cream for 4 hours.
Meanwhile, for topping, in a plastic bag crush ice cream cones with a rolling pin, reserving bottom tips, if desired, for garnish.
Combine crushed ice cream cones and almonds.
To serve, scoop ice cream into mugs or bowls and sprinkle with topping.
If desired, garnish with ice-cream cone tips and additional peach slices.