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PEACH CUSTARD ICE CREAM WITH FRESH PEACH COMPOTE
Serves 6
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 orange Muscat wine
1/2 cup sugar
2
teaspoons fresh lemon juice
For Ice Cream:
Bring 1 cup cream, half
and half, and 1/2 cup sugar just to simmer in medium saucepan.
Whisk yolks;
gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium
heat until custard thickens, 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.
For
Compote:
Mix all ingredients. Let stand 10 minutes and up to 1 hour,
tossing occasionally. Serve ice cream with compote.
Adapted from Bon
Appétit August 2002
