Peach custard ice cream with fresh peach compote

  • Time cooking time: 4-5 min
  • Yield 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

    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
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