2 1/2 cups half and half or light cream 3/4 cup sugar 1/2 cup packed brown sugar 2 eggs, beaten 1 package (8 oz size) light cream cheese, softened (Neufchatel) 2 cups sliced fresh peaches or frozen unsweetened peach slices, thawed 1/2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon vanilla extract 2 rolled sugar ice cream cones 1/4 cup sliced almonds, toasted Peach slices (optional)
Combine 1 1/2 cups of the half and half or light cream, the granulated sugar, brown sugar and eggs in a large pan. Cook and stir over medium heat just until boiling. Remove from heat. Mixture will appear curdled. Set aside.
Beat cream cheese in a large mixing bowl with an electric mixer until smooth; gradually beat in hot egg mixture. Cover and refrigerate for 2 hours.
Blend or process half the peaches in a blender or food processor, covered, until nearly smooth. Coarsely chop remaining peaches and set aside. Stir remaining half and half, pureed peaches, lemon peel, lemon juice and vanilla into chilled mixture. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.
Stir in chopped peaches. Ripen about 4 hours. Meanwhile, for topper, in a plastic bag, crush ice cream cones with a rolling pin. Combine crushed ice cream cones and almonds.
To serve, scoop ice cream into individual serving mugs or bowl and sprinkle with topper, if desired. Top with peach slices.