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Peach Custard Ice Cream With Fresh Peach Compote

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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

Details

Servings 6

Preparation

Step 1

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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