• 1 sleeve graham crackers, crushed
• 8 tablespoons (1 stick) butter, divided
• 4 large ripe yellow peaches, peeled, pitted and diced
• 4 tablespoons brown sugar
• 1 teaspoon ground ginger
• Pinch salt
• 1 - 2 tablespoons chopped fresh mint leaves, to taste
• 1 1/2 quarts peach ice cream

Lightly spray a 9 inch springform pan with removable sides with vegetable oil spray. Set aside.

Melt 1/2 stick of butter and combine well with the crushed graham crackers. Press mixture on the bottom of the springform pan to form an even layer and place pan into the freezer to solidify.

In a heavy skillet, melt the remaining ½ stick butter and add brown sugar, ginger and salt. Stir the butter sugar mixture until the sugar has completely melted and the mixture is bubbling. Add the diced peaches and sauté on medium heat for 3-5 minutes until the peaches are soft and the surrounding liquid is syrupy. Remove from the heat and stir in the chopped mint. Cool completely.

Allow the ice cream to soften on the countertop for 10 to 15 minutes. Transfer the softened ice cream to a large bowl and stir in ½ of the cooled sautéed peaches until evenly distributed throughout the ice cream. Immediately pour mixture onto the prepared crust and freeze until firm, 1-2 hours. Add the rest of the sautéed peaches in an even layer over the top of the ice cream, then freeze until completely firm, at least 4-6 hours more or preferably overnight. When ready to serve, allow to stand at room temperature for about 5 minutes, then slice using a heavy knife.