Below is the recipe as I did it.

Peach Ginger Ice Cream

 
2 cups peaches, chopped fine
1/2 cup sugar
juice of half a lemon
1 tbsp grated frozen ginger
2 eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Combine the peaches, 1/2 cup sugar and lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. After the first hour, add the ginger.

After the two hours are up, drain the peaches, reserving the juice. Put the peaches in a bowl, cover, and return to the fridge.

In a large bowl, whisk the two eggs until light and frothy, about 1 to 2 minutes. Add the 3/4 cup sugar, a little bit at a time, until well combines, then whisk for another minute or so. Pour in the cream and milk and whisk until blended. Add in the peach juice and whisk until well blended.

Pour the liquid into the ice cream maker, following the manufacturer’s instructions. Two minutes before the ice cream is done, add in the peaches. When finished, transfer to an air-tight container and put in the freezer for at least a couple of hours.

It’s very important to make sure all of your ingredients are cold, otherwise the ice cream maker won’t chill the mix properly, and you’ll get a yucky mess.