Peach Ginger Ice Cream

Ben Diaz, Nixo Patio Lounge, Los Angeles, CA

12 oz. The Perfect Purée Peach Ginger blend, thawed
2 ounces condensed milk
2 tbsp. sugar
1/2 oz. yuzu juice
2 oz. orange juice
1. Place all ingredients into a small sauce pot and simmer for 5 minutes to allow all the ingredients to bloom.
2. Remove and allow mixture to cool under refrigeration for 2 hours.
3. Next run the base through an ice cream machine (following manufacturers recommendations), spin for 45 minutes.
4. Remove the ice cream and store in freezer until needed.