Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 4 pounds fresh peaches peeled and roughly chopped
  • 1 tsp fresh ginger finely grated
  • 1 cup granulated sugar divided
  • pinch salt
  • 2 tsp lemon juice
  • 8 large egg yolks
  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 tsp vanilla
  • 1 cup gingersnaps roughly chopped


  1. In a large mixing bowl, combine chopped peaches, grated ginger, 1/2 cup sugar, salt, and lemon juice. Cover and let macerate for 30 minutes. 

  2. While the peaches are macerating, whisk together egg yolks until light in color. Add the remaining 1/2 cup sugar and whisk until combined. 

  3. In a small saucepan, warm heavy cream and milk over medium heat. Just to a slight simmer, stirring occasionally. 

  4. Temper the eggs by slowly drizzling the hot cream mixture into the eggs, whisking vigorously the entire time, until about 1/3 of the cream has been added. Transfer the egg mixture into the saucepan and heat on low until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla and the peaches with all the juices that they've released.

  5. Let cool to room temperature and then refrigerate for at least 8 hours, or until chilled. 

  6. Freeze in an ice cream maker according to the machine's instructions. Once done, fold in the chopped gingersnaps and transfer to freezer-safe container. 

  7. Freeze overnight for the best consistency.