Creamy with a surprise bite from the candied ginger, this ice cream can stand alone or as part of a recipe such as Catahoula Peaches Patty Ann.
With candied ginger as the only spice, the peaches definitely take center stage.
2 egg yolks
5 T fine grain sugar
¾ c whole milk
¾ c whipping cream
¾ c peaches, pureed
1 T chopped candied ginger
Beat egg yolks and sugar until sugar has dissolved.
Bring the milk to boiling point in small saucepan. Slowly pour into egg mixture, whisking constantly. Return mixture back to saucepan and heat over medium low until mixture thickens and coats back of spoon. Do not boil. Remove from and let cool.
Beat the whipped cream until stiff peaks form. Add the whipped cream, peaches and ginger to the egg mix. Gently stir until combined.
Cover the mixture with plastic wrap directly on top. Chill in refrigerator at least 4 hours. Once mixture is cold, pour into ice cream maker and process according to maker directions.