Recipe
PEACH CUSTARD ICE CREAM WITH FRESH PEACH COMPOTE
Serves: 6
Preparation time: 40 minutes If they like it, it serves 6 otherwise
Cooking time: 5 minutes
Totaltime: 45 minutes
Ingredients
- 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
Preparation
-
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
main ingredients:
type of dish:
dessert
cuisine:
Italy
specific recipes:
entertaining
season and occasion: Summer
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Roasted cod with parma ham and fresh sage
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Raspberry-rhubarb custard tart
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Armagnac ice cream
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Chocolate bavarian cream pie
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