2⁄3 cup water
2⁄3 cup sugar
2 teaspoons fresh minced ginger
5 cups chopped peaches
3 tablespoons lemon juice
Bring the water, sugar, and ginger to a boil; reduce to a slow simmer. Heat until sugar is dissolved and a syrup forms. Allow to cool off to room temperature. Purée the sugar syrup, apricots, and lemon juice until smooth. Transfer mixture to a large freezer-proof baking or casserole dish; freeze. Stir every 30 minutes, until a smooth ice cream forms, about 4 hours.