COMMENT:
Summer months are the perfect time to have a great, cold bowl of ice cream. Sweet peaches and rich chocolate make this recipe a perfect combination.

INGREDIENTS:

• 1 (11.5-ounce) package Chef John Folse's Bittersweet Plantation Dairy Creole Cream Cheese
• 3/4 cup finely diced fresh Ruston peaches, peeled
• 1-3/4 cups sugar
• 3 eggs
• 1-1/2 cups half and half
• 1/2 cup cocoa powder
• 1-1/2 cups heavy whipping cream
• 2 tbsps vanilla
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg

METHOD:
Combine sugar and eggs. Whisk until fluffy and pale yellow in color. In a saucepot, combine half and half, cocoa powder and cream. Bring to simmer. Do not boil. Remove milk from heat and slowly blend 1 ladle at a time into the egg mixture, stirring constantly to keep eggs from scrambling. Continue blending until all is incorporated. Add vanilla, nutmeg and cinnamon. Strain the mixture through a fine sieve and chill overnight or a minimum of 4 hours. When ready to use, thoroughly blend the Creole cream cheese and peaches into the custard mixture and whisk until all lumps are removed. Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer or allow it to temper 2 hours prior to serving.