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Peach Custard Ice Cream with Fresh Peach Compote

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Peach Custard Ice Cream with Fresh Peach CompoteMark Thomas

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.

Recipe information

  • Yield

    Makes 6 servings

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 Essencia (orange Muscat wine) or late-harvest Riesling
1/2 cup sugar
2 teaspoons fresh lemon juice

Preparation

  1. For ice cream:

    Step 1

    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.

    Step 2

    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.

    Step 3

    Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)

  2. For compote:

    Step 4

    Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.

    Step 5

    Serve ice cream with compote.

TagsIce CreamFrozen DessertDessertFruit DessertAmericanPeachStone FruitFruitNut FreeGluten FreeMake AheadSimmerSummerBon Appétit
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