Ginger Peach Melba - cooking recipe

Ingredients

1 1/2 qt. peach ice cream
1/4 c. slivered candied ginger
1/2 pt. red raspberries
1/2 c. currant jelly
2 tsp. cornstarch
2 Tbsp. cold water
3 peaches, peeled and sliced

Preparation

Soften ice cream; blend in candied ginger. Pack in 6-cup mold; cover and freeze several hours until firm. Mash raspberries in saucepan; add jelly. Bring to boil; blend cornstarch and water, then stir into raspberries mixture. Cook, stirring constantly until thick and clear. Strain sauce. Cool and chill.
At serving time, unmold ice cream on plate. Arrange peaches (blueberries if you want) over ice cream. Spoon sauce over fruit and ice cream. Serve with thin ginger cookies are good with this.