Roasted Peaches with Mascarpone Ice Cream adapted from Daniel Humm in Food & Wine magazine

By Foodiewife

Ingredients

• Mascarpone Ice Cream
• 2 C whole milk
• 4 egg yolks
• 3/4 C plus 2 T sugar
• 1 C mascarpone (7 ounces) [I used an 8 oz container]
• 1/2 t fresh lemon juice
• Pinch of salt
• 1/4 C buttermilk [my addition; see note above]
• Roasted Peaches
• 2 C white wine, such as Viognier or Sauvignon Blanc
• 2 T honey
• 1 C water
• 1/4 C sugar
• 1 rosemary sprig
• 4 large ripe but firm peaches

Preparation

Step 1

For the ice cream, combine the milk and 3/4 C sugar in a saucepan. Heat until the sugar is dissolved and the milk is simmering.

Whisk the egg yolks with the 2 T sugar until light yellow. Slowly add the warm milk, whisking constantly to prevent the eggs from cooking. When all the milk has been added and combined, pour back into the saucepan and cook over medium low heat until the mixture thickens a bit, coats the back of a spoon and leaves a clean trail when you make a streak with your finger. Do not boil. Take off the heat immediately and pour into a clean container. Whisk in the mascarpone, lemon juice and salt to taste. Add buttermilk, if using. Cool completely. Cover and place in the refrigerator to chill completely.

Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container, press a piece of plastic wrap onto the surface, cover and freeze until firm.

To prepare the peaches, combine the white wine, honey, water and sugar in a saucepan and bring to a boil. Lower the heat and slow boil until the mixture is reduced by about half. Add the rosemary sprig and let stand for 10 minutes. Discard the rosemary.

Preheat the oven to 350 degrees.

Peel the peaches if desired. Halve and pit them and arrange in a baking dish small enough to just fit the peach halves. Pour the rosemary syrup on top and roast the peaches until tender, about 40 minutes, basting and turning the peaches half way through.

Scoop the Mascarpone Ice Cream into serving bowls and top with the peach halves. Spoon the warm poaching liquid over the fruit and serve right away.