• Peach Custard Ice Cream With Fresh Peach Compote

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Peach Custard Ice Cream With Fresh Peach Compote


Bon Appétit, August 2002


Active time: 30 min Start to finish: 1 3/4 hr


Makes 6 servings.

Ice cream
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 tsp vanilla extract
4 large peaches, peeled, sliced
1/2 cup Essencia (orange Muscat wine) o

Cooking Instructions
Step 1 For ice cream:
Step 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.
Step 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.
Step 4 Process custard in ice cream maker according to manufacturer\'s instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
Step 5 For compote:
Step 6 Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
Step 7 Serve ice cream with compote.