I scream for ice cream!

Well everyone it is that time…ice cream time. While I am in Savannah I was told I HAD to go to Leopold’s Ice Cream. It was described to me as the “best ice cream in the South.” You had me at ice cream so I was more than excited to go give it a try! So, last night we ate pizza, took the kids on a walk of the riverfront, stopped to by and let the kids by candy at the candy factory and then I saw it! The mother ship of all things frozen and yummy…Leopold’s.
We walked in and I was thrilled to see that truly the ice cream looked homemade. I can tell a mass produced frozen delight by the way they scoop it. If it comes out with not texture then that means that some giant industrial mixing contraption had beat the hell out of it before it was frozen. This was not the case at Leopold’s. It was divine!
The kids had mint chocolate chip and this momma treated herself to a double dip. Chocolate chip mint and pure chocolate. It surpassed my expectations. I truly believe this was some of the best ice cream ever!!!
So with all of this praise I am sharing with you one of my all time favorite ice cream recipes. Time to break out the old bucket and rock salt because it is summer and that means ICE CREAM!

1 (11.5-ounce) Philadelphia Cream Cheese
1 cup peaches (fresh if possible!), chopped into small bits
1½ cups sugar
3 eggs
1 tsp vanilla paste
1/8 tsp nutmeg
1/8 tsp cinnamon
1½ cups half-and-half
1½ cups heavy whipping cream

Method:
In a large mixing bowl, whisk together sugar and eggs until fluffy. In a small pot, combine half-and-half and whipping cream. Simmer, but do not boil. The cream mixture should cover the back of a wooden spoon. Remove from heat. Slowly blend hot milk into egg mixture, a little at a time, stirring constantly to prevent eggs from cooking. Continuing to blend, add vanilla paste, nutmeg and cinnamon. Pour the cream mixture through a fine strainer (gets the lumps and makes for a smooth ice cream) and chill overnight or a minimum of 4 hours. When ready to use, thoroughly blend the cream cheese and peaches into the chilled custard mixture and whisk until all lumps are removed. Pour mixture into a home-style ice cream maker and freeze as instructed. Place ice cream in a air tight plastic container and freeze for 2 hours prior to serving.