Yield: Yields about 1 quart.
This ice cream recipe uses David Lebovitz’s simple formula to create your own custom ice-cream flavor. Here, puréed peaches and mascarpone cheese create a smooth, creamy peach-cheesecake effect.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Absolutely delicious! It was my first time making a custard-based ice cream, and it was worth it. I added a teaspoon of vanilla. I have the standard Cuisinart ice cream maker, and this recipe was too large for it, so you may want to halve it.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.