3 peaches peeled and pitted and chopped
Juice of one lemon
1/2 tsp table salt
1 tbsp coarse salt
4 cups of heavy cream
1 cup of sugar plus 1 tbsp
1 cinnamon stick
2 star anise
3 whole cloves
One four inch piece of peeled fresh ginger
4 egg yolks
In a heavy pan, add peaches, 1 tbsp sugar, lemon juice and tsp of table salt. Simmer low heat 20 minutes.
Set aside to cool
In a separate medium pot, add heavy cream, 1 cup of sugar, ginger, cinnamon, cloves and star anise and bring to a simmer over low heat. Simmer for five minutes then set to side to steep for 45 minutes
Return to low heat. Warm slowly until about 140 degrees.
In a medium bowl, beat 4 egg yolks. Take 1/2 of the warmed milk mixture and add to egg yolks in a continuous stream and beating constantly. Mix thoroughly but gently and return to the pot. Mix completely and heat slowly to about 170 or until it coats the back of a spoon.
Strain the mixture into a bowl and set in an ice bath to cool. Cover completely and refrigerate for at least six hours. Chop the peaches to your taste and refrigerate as well.
Churn for 20 to 30 minutes, adding peaches about halfway through churning process.