Peach Ice Cream Recipe (no eggs!)

Puree peaches, milk, cream cheese, salt, sugar, and honey together. Mix the tapioca or cornstarch with 1/4 cup of the liquid, then place the rest over medium heat in a 4-quart saucepan and add cream. Stir often to prevent scalding, and bring to a boil for four minutes. Remove from heat, add the starch slurry (whisking constantly!) and bring it back over medium heat for a few minutes, or until the mixture becomes thick like pudding. Remove from heat and stir in the buttermilk. If you want to chill the mixture really quickly, place in a plastic bag and in an ice bath. I like to just place it in a 9×13 pan and refrigerate for a few hours, though. You just need it to be thoroughly chilled so it freezes up properly in the ice cream maker!