Ginger-Peach Ice Cream in Grilled Peach Cups Melissa Perry   From Every Day with Rachael Ray August 2008 SERVES 4 Prep Time: 20 min (plus freezing) Cook Time: 3 min 1 pint vanilla ice cream 7 peaches, 4 halved, 3 peeled and chopped 3/4 cup crushed gingersnap cookies 1/2 cup shredded sweetened coconut, toasted 2 teaspoons vegetable oil 1. Using an electric mixer, beat the ice cream, chopped peaches, gingersnaps and coconut on low speed until just combined. Freeze until firm, 2 to 3 hours. 2. Preheat a grill to medium. Brush the cut sides of the peach halves with the oil and grill cut side down until golden-brown, about 2 minutes. Turn the peaches over and grill for 1 minute more. Divide among 4 bowls; top each with a scoop of gingerpeach ice cream.

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