Ginger Peach Ice Cream Floats - Gourmet Dessert to go with Gourmet Pizza

I found this recipe at Epicurious and thought we should try it. We had a bunch of peaches that needed to be used and Pierce and Ryan both LOVE ginger beer.

5 or 6 peaches
4 bottles ginger beer, divided
1 pint vanilla ice cream

Poach peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
Bring peaches and 1/2 a bottle of ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely. Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.
To assemble floats, put peaches in bottom of a glass and pour 1 Tbsp. (or more) poaching liquid over each. Top with 2 scoops of ice cream, then pour ginger beer over. Serve with spoons and straws.