- 3 cups peach nectar (100 percent peach juice)
- 3/4 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon grated fresh ginger
- pinch fine salt
- Whisk together the peach nectar, cream, sugar, ginger, and salt in a large bowl until smooth.
- Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.