Spiced Ginger-Peach Ice Cream
This started as an experiment with a custard-style ice cream base and has become a requested favorite for get-togethers. The sweetness of the peach and smooth cream gets a boost from the earthy spices without being overpowering. I eat it plain but a few friends enjoy it in ice cream sandwiches.
Tempering the eggs and straining the mix will help reduce any egg bits from cropping up and give a smoother texture for the finished custard ice cream.
Half-and-half can be substituted for cream.