2 (285 g) cans peach halves in juice
2 teaspoons honey
2 teaspoons vanilla essence
1 12 teaspoons ground ginger
Place 1 can of peaches and the honey, vanilla and ginger in a food processor or blender and blend until smooth. Pour into a large mixing bowl. Process the other peaches and add to mixture, stirring to combine. Divide mixture into two 20cm deep round cake tins. Cover with plastic wrap and freeze for 2 hours, until almost solid. Working on one cake tin at a time, place mixture in large mixing bowl and beat with an electric beater for 1 minute to break up large ice crystals. Return mixture to tin and repeat with the other cake tin. Cover again with plastic wrap and return to freezer for a further 2 hours. Repeat beating process. Refreeze until just firm. Remove from freezer 5 minutes before serving.