Peach Custard Ice Cream With Fresh Peach Compote
- 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
- 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
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.