Peach Custard Ice Cream with Fresh Peach Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead. Ingredients:
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 |
Directions:
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.
2. 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.
3. Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
4. For compote: Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
5. Serve ice cream with compote.
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