Peach Custard Ice Cream With Fresh Peach Compote

Peach Custard Ice Cream With Fresh Peach Compote
Peach Custard Ice Cream With Fresh Peach Compote

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • ICE CREAM:

  • 1 1/2

    cups whipping cream

  • 1

    cup half-and-half

  • 3/4

    cup sugar

  • 5

    large egg yolks

  • 1

    pound peaches peeled, sliced

  • 1/4

    cup light corn syrup

  • 1/2

    teaspoon vanilla extract

  • COMPOTE:

  • 4

    large peaches peeled, sliced

  • 1/2

    cup Essencia (orange Muscat wine) ( or late-harvest Riesling)

  • 1/2

    cup sugar

  • 2

    teaspoons fresh lemon juice

Directions

For ice cream: Bring 1 cup cream, half-and-half, and 1/2 cup sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours. Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream. Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.) For compote: Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally. Serve ice cream with compote. This recipe yields 6 servings.

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