PEACH CUSTARD ICE CREAM WITH FRESH PEACH COMPOTE

By gaster16

Ingredients

• CE CREAM:
• 1-1/2 cups whipping cream
• 1 cup half and half
• 3/4 cups sugar
• 5 large egg yolks
• 1 lb. peaches peeled sliced
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla extract
• COMPOTE:
• 4 large peaches peeled and sliced1/2 cup Essence (orange Muscat wine)
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice

Preparation

Step 1

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.

COMPOTE:

For compote mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.