JULY 17TH – PEACH ICE CREAM

White Peach Floats

2/3 c. white sugar

1 (2”) piece fresh ginger, roughly chopped

4 scoops vanilla ice cream

4 lb. ripe white peaches, roughly chopped

Juice of 1 lemon (about ¼ cup)

Fill a bowl halfway with ice water. In small saucepan, over MEDIUM heat, dissolve the sugar in 2 c. water. Add ginger, bring to boil and cook for 8-10 minutes. Remove and discard ginger. Add half the peaches and cook for 2 minutes. Transfer to ice water for 1 minute and slip off skins; set aside. Repeat with remaining peaches. Pour syrup into bowl to cool (you should have about 1 ½ cups). Place peaches and lemon juice in bowl and using your hands, crush fruit. Spoon pulp into strainer place over bowl; press it with back of a spoon to extract juice (you should have at least 4 cups). Stir in syrup and refrigerate for at least 1 hour. Divide mixture among 4 glasses and to each with a scoop of ice cream.