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Ginger-Peach Ice Cream




Source of Recipe


“Ice Cream and Frozen Yogurt” by Mabel and Gar Hoffman






List of Ingredients



• 1 t. unflavored gelatin
  
• 1 c. half and half (I used fat free)
  
• 1 T. chopped crystallized ginger
  
• 1/3 c. sugar (I used Splenda)
  
• 2 T. light corn syrup
  
• 3 ripe peaches, peeled, pitted, sliced
  
• 6 Chinese almond cookies, coarsely chopped (about 1 c.)
  






Instructions



1. In a small saucepan, sprinkle gelatin over half and half; let stand 1 minute. Cook and stir over low heart until gelatin dissolves. Add ginger, sugar and corn syrup.
   
2. In blender, finely chop peaches. Combine ginger mixture with chopped peaches. Add half of chopped cookies; reserve remaining half. Pour into ice cream maker and freeze according to manufacturers directions. When frozen, add reserved chopped cookies. Store in freezer.
   






Final Comments


Makes about 1 qt.

It gets incredibly hard in the freezer, so set it in the refrigerator for an hour before you want to eat it!