Peach Custard Ice Cream with Fresh Peach Compote
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 5 large egg yolks
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 1 cup half and half
- 1/4 cup light corn syrup
- 1 1/2 cups whipping cream
- 1 pound peaches, peeled, sliced
- 4 large peaches, peeled, sliced
- 1/2 cup essencia (orange muscat wine) or late-harvest riesling
- Carbohydrate 76 g(25%)
- Cholesterol 235 mg(78%)
- Fat 27 g(42%)
- Fiber 3 g(12%)
- Protein 7 g(13%)
- Saturated Fat 16 g(79%)
- Sodium 53 mg(2%)
- Calories 566
PreparationFor 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.
PreparationFor 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.
