white peach & ginger ice cream


I love using ginger to add complexity to flavors. For this recipe I used two forms: crystallized and preserves. I found a jar of preserves at my favorite natural foods store — it was the simplest garnish ever!

If you are using the Cuisinart Ice Cream Maker, do make sure to fully freeze the cannister before starting up the machine!

White Peach & Ginger Ice Cream with Ginger Preserves


Ice Cream

  • 5 cups ripe white peaches, peeled and quartered
  • 6 eggs, beaten
  • 2 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon real vanilla extract 
  • 4 cups whole milk
  • 3 cups whipping cream
  • 1/4 cup finely chopped crystallized ginger


  • 1 jar ginger preserves (found in the jam section of your friendly natural foods store)



Ice Cream

  1. Beat eggs, sugar, salt and vanilla until combined.
  2. Pour milk and cream into a medium saucepan and heat over medium heat. Bring to a simmer and reduce heat to ensure milk doesn’t boil over.
  3. Add a half cup of milk mixture to egg mixture and stir to incorporate.
  4. Pour new egg mixture back into saucepan and stir constantly until mixture is almost the consistency of pudding. Take care not to scorch the bottom of the pan.
  5. Let cool in the pan, and then transfer to a container and chill in fridge overnight.
  6. Clean and peel peaches. Slice in half and then quarter. Put in blender.
  7. Pulse peaches until they are smooth with a few chunks. 
  8. Mix peaches and custard together until smooth.
  9. Chop ginger and stir into custard.
  10. Place in fully chilled ice cream cannister and mix until firm.
  11. Ripen in the freezer for at least two hours.


  1. Spoon preserves into a microwaveable pastry bag.
  2. Heat in microwave for 30 seconds or until the preserves are able to squeeze through the pastry bag and tip.
  3. Garnish ice cream with a squiggle of preserves.

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