Peaches and Cream Ice Cream

Directions:

Combine 2 1/2 cups lowfat milk and eggs yolks in a large heavy saucepan, and stir well with whisk.

Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil).

Combine egg yolk mixture, remaining 2 1/2 cups lowfat milk, peaches, lemon juice, extracts, ginger and sweetened condensed milk in a large bowl; stir well.

Cover and chill completely.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.

Spoon ice cream into a large freezer-safe container, cover and freeze 12 hours or until firm.

Garnish with mint sprigs, if desired.