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Peach Ice Cream Sandwiches With Ginger Cookies

Peach Ice Cream Sandwiches With Ginger Cookies From Martha Stewart For ice cream: 5 large ripe peaches (about 2 pounds) 4 teaspoons freshly squeezed lemon juice 1 3/4 cups sugar 2 tablespoons peach schnapps* 2 1/4 cups milk* 2 2/3 cups heavy cream 8 large egg yolks 1 pinch of salt 1 teaspoon pure vanilla extract For cookies: 5 tablespoons unsalted butter, room temperature 1 cup sugar 1/2 teaspoon pure vanilla extract 4 large egg whites, room temperature 1 cup sifted all-purpose flour Pinch of salt 2 teaspoons ground ginger 1 tablespoon minced crystallized ginger* Make ice cream: bring a large saucepan of water to a boil. Meanwhile, prepare an ice-water bath; set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and cool in ice-water bath.