Best Spiced Ginger Peach Ice Cream Recipes

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GINGER PEACH ICE CREAM



Ginger Peach Ice Cream image

This creamy peach ice cream has a gingery twist - a luscious frozen dessert that packs a punch!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 6

3 cups sliced peeled peaches (about 1 1/2 lb)
1 cup half-and-half
1/2 cup sugar
1/2 cup whole milk
1 1/2 teaspoons grated gingerroot
1 teaspoon vanilla

Steps:

  • In food processor, place peaches. Cover; process until finely chopped. In large bowl, mix peaches and remaining ingredients.
  • Pour mixture into 1 1/2-quart ice-cream freezer; freeze according to manufacturer's directions. Spoon ice cream into freezer container. Cover; freeze 2 hours or until firm.

Nutrition Facts : Calories 125, Carbohydrate 21 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 20 mg

GINGER ICE CREAM



Ginger Ice Cream image

Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield 1 generous pint

Number Of Ingredients 9

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
3 tablespoons grated fresh ginger
1 cinnamon stick
1 whole clove
1/8 teaspoon fine sea salt
4 large egg yolks
1/3 cup candied ginger, finely chopped, plus more for garnish if you'd like

Steps:

  • In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
  • In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

GINGER PEACH ICE CREAM SANDWICHES



Ginger Peach Ice Cream Sandwiches image

Provided by Sandra Lee

Categories     dessert

Time 56m

Yield 8 servings

Number Of Ingredients 7

2 pints peach ice cream
1 package (17.5 oz) sugar cookie mix (recommended: Betty Crocker)
1 stick butter
1 egg
3/4 teaspoon ground ginger
1 teaspoon minced ginger (recommended: Christopher Ranch)
2 tablespoons finely chopped crystallized ginger (recommended: McCormick's)

Steps:

  • Set up grill for indirect cooking over medium heat (no heat source directly under cookies).
  • Soften ice cream on the counter for 10 minutes. Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart. Top the scoops with another piece of parchment. Gently flatten the scoops into 2-inch disks about 1-inch thick. Put the baking sheet in the freezer to harden while making the cookies.
  • In a mixing bowl, combine rest of the ingredients. Stir to form dough. Drop by rounded tablespoons onto foil baking sheet. Place foil baking sheet on another foil baking sheet (for stability and insulation) and set on grill away from heat. Cover grill and cook 12 to 16 minutes or until just baked and browned.
  • Remove from grill and let cool to room temperature.
  • Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve.
  • INDOOR: Preheat oven to 375 degrees F. Prepare cookies as directed and drop onto an ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS



3-Ingredient Ginger-Peach Ice Cream Floats image

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Dessert     Frozen Dessert     Ice Cream     Ginger     Peach     Summer

Yield 4 servings

Number Of Ingredients 3

4 small peaches (about 1 pound)
4 cans ginger beer (6 cups), divided
1 pint vanilla ice cream

Steps:

  • Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
  • Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
  • To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
  • Do Ahead
  • Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.

SPICED GINGER PEACH JAM RECIPE - (4.3/5)



Spiced Ginger Peach Jam Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 14

8 cups freestone)peaches, pitted peeled(about 11 tennis ball sized)
1 small lemon, zested and set aside (you'll be using the juice and zest)
Juice of one small lemon
1 box of pectin* (I use Sure-Jell)
7 cups sugar**
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon freshly grated ginger root (I keep ginger root frozen)
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves (optional, as it can be overpowering)
1/8 teaspoon ground allspice
1 Tbsp vanilla (optional)
Pomona Universal Pectin can be used, which requires less or no sugar
If using Pomona Pectin, sugar can be decreased to 3-4 cups

Steps:

  • Equipment needed/recommended: Canning kit: includes pot with lid, canning rack, funnel, tongs Canning jars, bands and lids, washed and sanitized (I set them in the water canning pot, while the water is coming to a boil, remove with tongs and set on a baking sheet with a towel Large bowl of ice with water (for blanching the peaches) For the peaches: Wash the fruit and bring a large pot of water to a boil. With a paring knife, cut a small "x" on the bottom of each peach (I also cut an "x" on the top of each peach). When the water is boiling, gently place the peaches in the pot and cook for 2 minutes, max. Using a slotted spoon, remove the peaches into an ice water bath and allow to sit for a few minutes. Using a paring knife (I use my fingers), pull on the skin at an "x" and the peels should come right off. If adding the ginger and spices, prep those and set aside. For the jam: Mash (or use the pulse feature on a food processor) the peeled peaches, to yield 8 cups. Add the prepared fruit into a large pot, and add the sugar. Bring to a gentle boil, and slowly add the pectin. Add the lemon zest, lemon juice, ginger and spices (if using) and vanilla(or vanilla bean seeds). Allow the jam to come to a rolling boil, can take about 10 minutes. TIP: I know when the jam has thickened enough when it coats the back of a spoon. I like to freeze a few spoons, to better test this theory. Once the jam is thick, turn off the heat. Carefully spoon the jam into sterilized jars, leaving about 1/4" head space. Add a lid and band and tighten-- but don't over tighten. I like to water can the filled jars, by placing them into a canning rack, and bring to a boil for about ten minutes. Remove, carefully, with tongs onto a baking sheet with a fresh towel. Listen for the "ping" as each can self-seals. Enjoy this jam with fresh scones or homemade bread. Delicious!

SPICED GINGER-PEACH ICE CREAM



Spiced Ginger-Peach Ice Cream image

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.

Provided by Kate Young

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h55m

Yield 6

Number Of Ingredients 10

1 cup milk
¾ cup white sugar
¼ teaspoon salt
3 ounces peach puree
¾ teaspoon ground ginger
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon vanilla extract
3 egg yolks, lightly beaten
2 cups heavy whipping cream
4 fresh peach slices, diced, or more to taste

Steps:

  • Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.
  • Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.
  • Whisk cream into chilled egg mixture; add peaches and stir.
  • Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 31.7 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 19.6 g, Sodium 152.4 mg, Sugar 28.7 g

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