PEACH CUSTARD ICE CREAM WITH FRESH PEACH COMPOTE

Peach Custard Ice Cream with Fresh Peach Compote image

Yield Makes 6 servings

Number Of Ingredients 13

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 teaspoon vanilla extract
Compote
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

Steps:

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.