4 peaches, peeled and chopped and stewed (recipe to follow)
1/4 cup brown sugar
2 cups whipping cream
6-8 gingersnap cookies, crushed
1/4 cup crystallized ginger, finely diced
4 peaches, peeled and sliced
1/2 teaspoon lemon juice
Preheat oven to 375°, and line a baking sheet with parchment paper.
To the bowl of a stand mixer add, brown sugar, canola oil, molasses and egg. Mix on medium speed until all ingredients are well combined.
To a mixing bowl, add flour, baking soda, salt, ginger, cinnamon and allspice. Whisk until combined.
Slowly add the dry ingredients to the wet, mixing until all the dry ingredients have been incorporated into the wet to form a wet dough.
Using a tablespoon, form small balls of dough and roll in white sugar. Place on prepared baking sheet.
Bake for 11 minutes, let cool on baking sheet for three to four minutes and transfer to a wire rack to fully cool.
Peach and ginger no churn ice cream:
In a large bowl whisk together sweetened condensed milk and vanilla. Add stewed peaches and brown sugar and mix until well combined.
In a stand mixer fitted with the whisk attachment, beat the cream until firm peaks form. Gently fold whipped cream into the peach/milk mixture. Fold in crushed cookies and diced ginger.
Pour into a loaf pan, wrap in plastic wrap and freeze overnight.
To assemble, scoop a generous amount of the ice cream and sandwich between to gingersnap cookies. Enjoy!
Combine sliced peaches and lemon juice to a medium size pot over medium high heat. Let mixture come to a boil, stirring constantly. Reduce the heat to medium and let simmer for about ten minutes, or until peaches are nicely broken down. Let cool.
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