- 1/4 t Vanilla Extract
- Dash Cinnamon
- Splash Limoncello (optional)
- Pinch Salt
- 1/2 cup Crushed Ginger Cookies
In a medium bowl, mix everything except the peaches and the crushed cookies. Whisk together briskly until combined.
Next add in sliced peaches and mix to combine. (At this point if you wanted a smoother ice cream you could blend the mixture until smooth. I left it alone, as we were in a hurry!)
Pour mixture into your ice cream maker and follow instructions to operate the machine. (Mine is a small Cuisinart machine and took only about 10 minutes since the peaches were still slightly frozen. Typically it takes 20-22 minutes.)
Once the mixture starts to firm up in the machine, add in the crushed ginger cookies.
When mixture has firmed up completely, transfer to a freezer safe container and freeze until hardened. 30 minutes - 2 hours, depending on your patience!
Serve with ginger cookies on top.