Peach Custard Ice Cream With Fresh Peach Compote

Recipe Ingredients

		Ice Cream
1 1/2 cups	355ml	Whipping cream
1 cup	237ml	Half-and-half
3/4 cup	148g / 5.2oz	Sugar
5 cups	990g / 34oz	Egg yolks (large)
1 lb	454g / 16oz	Peaches - peeled, sliced
1/4 cup	82g / 2.9oz	Light corn syrup
1/2 teaspoon	2.5ml	Vanilla extract
		Compote
4		Peaches - peeled, sliced (large)
1/2 cup	118ml	Essencia (orange Muscat wine)
		= ( or late-harvest Riesling)
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Fresh lemon juice

Recipe Instructions

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.

Source:
Bon Appetit, August 2002

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