Ginger Peach Cheesecake Ice Cream

• 1 1/2 teaspoons cornstarch
• 1/4 cup plus 2/3 cup granulated sugar, divided
• 1 1/2 cups peeled and diced fresh peaches
• 3 quarter-sized slices fresh ginger
• 1 tablespoon fresh lemon juice
• 1 tablespoon peach schnapps
• 1/2 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 8 ounces reduced fat cream cheese, softened
• 1 cup sour cream
• 1/2 cup half-and-half
• 1 teaspoon pure vanilla extract
• 1 pinch salt

1. In a small saucepan, combine cornstarch and 1/4 cup sugar. Add peaches, ginger, lemon juice and peach schnapps and combine. Bring to a boil and cook, stirring occasionally, until thickened (about 7 minutes). Remove from heat and set aside to cool. Fish out pieces of ginger, cover and refrigerate until chilled.
2. In a small bowl, combine graham cracker crumbs and melted butter. Press into an ungreased medium ramekin and bake at 350?F for 10 minutes or until lightly browned. Cool in ramekin on a wire rack.
3. In the meantime, place cream cheese, sour cream, half-and-half, 2/3 cup sugar, vanilla and salt in a food processor. Process until smooth. Transfer to container with pouring spout; cover, and refrigerate until chilled.
4. When ice cream base has chilled, churn in ice cream maker, according to manufacturer's instructions. Break graham cracker crust into pieces and place 1/2 of them on the bottom of a freezer-safe container. Top with 1/2 of the ice cream, followed by 1/2 of the peach sauce. Repeat with one more layer and swirl everything together. Be careful not to overmix.
5. Place sealed container in freezer to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.

cornstarch, granulated sugar, peaches, ginger, lemon juice, peach schnapps, graham cracker crumbs, butter, cream cheese, sour cream, vanilla, salt

Taken from food52.com/recipes/18857-ginger-peach-cheesecake-ice-cream (may not work)