Ingredients
1
1/2 cups whipping cream
1
pound peaches, peeled, sliced
4
large peaches, peeled, sliced
1/2
cup Essencia (orange Muscat wine) or late-harvest Riesling
Directions
2.
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.
3.
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.
4.
Process custard in ice cream maker according to manufacturer\'s instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
6.
Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
7.
Serve ice cream with compote.
