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Ingredients
- 1Â 1/2 c. whipping cream
- 1 c. half-and-half
- 3/4 c. sugar
- 5 lrg egg yolks
- 1 lb peaches peeled, sliced
- 1/4 c. light corn syrup
- 1/2 tsp vanilla extract
- 4 lrg peaches peeled, sliced
- 1/2 c. Essencia (orange Muscat wine)
- Â Â ( or possibly late-harvest Riesling)
- 1/2 c. sugar
- 2 tsp fresh lemon juice
Directions
- For ice cream: Bring 1 c. cream, half-and-half, and 1/2 c. sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mix. Return mix to saucepan. Stir over medium heat till custard thickens and leaves path on back of spoon when finger is drawn across, about 4 min (don't boil). Strain into bowl. Chill custard till cool, about 3 hrs.
- Place peaches, corn syrup, and 1/4 c. sugar in medium saucepan. Stir over medium heat till peaches are heated through, about 4 min. Mash to coarse puree. Cold completely. Stir into custard along with vanilla and 1/2 c. 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 min and up to 1 hour, tossing occasionally.
- Serve ice cream with compote.
- This recipe yields 6 servings.
- Comments: A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 6 servings | |
| Calories 476 | |
| Calories from Fat 176 | 37% |
| Total Fat 19.99g | 25% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 44mg | 2% |
| Potassium 445mg | 13% |
| Total Carbs 73.45g | 20% |
| Dietary Fiber 2.8g | 9% |
| Sugars 61.18g | 41% |
| Protein 5.74g | 9% |
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