Fruit ice with grilled peach and almonds

Ingredients:

• One 6-inch piece of fresh ginger, sliced ​​very thinly (about 1 cup)
• 1/3 cup sugar
• 450g ripe yellow peaches (about 3), peeled with a vegetable peeler, cut in half and pitted
• 1 tbsp melted butter
• 2 tablespoons peach jam
• 1 tbsp. unsweetened almond milk
• 1 tbsp. freshly squeezed lemon juice
• 1/2 cup smoked almonds, finely chopped
• Special equipment: Four 110g or six 85g ice cream moulds, 4 or 6 ice cream sticks

Preparation:

1. Preheat a grill or large grill pan to high heat. In a small saucepan, bring the ginger, sugar, and 1/4 cup water to a gentle simmer. Cook over medium-low heat for 10 minutes. Let cool completely to room temperature, at least 30 minutes.
2. Meanwhile, brush the peach halves with butter on all sides. Place them cut-side down on the grill and grill until charred, about 5 minutes. Flip the peaches over and grill the round side until charred where they touch the grill, about 5 minutes. The peaches should be tender but not falling apart. Transfer them to a plate and let them cool completely, about 20 minutes.
3. Place the cooled peaches, jam, 1/2 cup almond milk, lemon juice, and a small pinch of salt in a blender. Strain the ginger syrup into the blender, pressing down on the ginger pieces with the back of a spoon to extract as much syrup as possible; discard the ginger. Puree the mixture with the peaches until smooth, scraping down the sides if necessary. Transfer the mixture to a large glass with a spout.
4. Fill popsicle molds with the mixture, leaving a 0.6 cm (1/4 inch) headspace (the mixture will expand). Insert popsicle sticks. Freeze until firm, 5 hours, or overnight.
5. To serve, pour the remaining 1/2 cup almond milk into one glass and add the almonds to the other. Remove the ice cream from the molds and dip the tip of each ice cream cone into the almond milk, then into the almonds. Serve immediately.