You may also like
Categories:Viewed: 73 - Published at: 4 years ago
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
Method
- 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.)
- Mix all ingredients in medium bowl.
- Let stand 10 minutes and up to 1 hour, tossing occasionally.
- Serve ice cream with compote.
