750g ripe nectarines or peaches, stones removed and flesh chopped
1 cup sugar
1/4 cup water
1 cinnamon stick
2 x 250g PHILADELPHIA Block Cream Cheese, softened
1 cup milk
1 cup thickened cream
1 teaspoon ground allspice
4 peaches, extra peeled and pureed, sweeten if necessary
Almond Bread, for serving
Method
Combine the nectarines, sugar, water, cinnamon and vanilla bean in a saucepan, stirring, until sugar is dissolved. Simmer for 5 minutes or until fruit is softened. Discard the cinnamon stick. Puree and chill
Beat the PHILLY until fluffy, gradually beat in the milk until smooth. Gently fold in the cream, spice and the fruit puree
Freeze mixture in an ice-cream maker, according to manufacturer's directions, until partially frozen. Spoon into a plastic-lined 24 x 11 x 6cm loaf pan
Cover and freeze until firm. Serve sliced with a drizzle of peach puree and slices of almond bread
