Recipe - Peach Cheesecake Ice Cream

1 pack (8 oz.) cream cheese;
softened
Three fourths cup Sugar
1 cup Whipping cream
One half cup Milk
One fourth cup Peach nectar or orange juice
2 teaspoon Lemon juice
1 teaspoon Vanilla
1 lg Peach chopped fine or 3
canned peach halves
1/8 teaspoon Apple pie spice; (optional)

Notes: By Ferne Smith, Palmerton. The Times News. PA

In large bowl combine cream cheese and sugar. Beat on high until fluffy.
Reduce mixer speed to low, gradually add whipping cream, milk, peach
nectar, lemon juice, vanilla and apple spice. Beat until all ingredients
are combined. Stir in chopped peaches. Pour into ice cream maker and freeze
according to the manufacturer's instructions. Makes 1 qt. (8 One half cup
servings. Because it is very rich, you can usually get 10 to 12 smaller
servings.) Keeps well in tight containers in freezer. For tipsy cheese cake
ice cream, use the same list of ingredients as for the above but use Peach
Brandy or Peach Schnapps in place of the peach nectar or orange juice.