peach custard ice cream with fresh peach compote

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Servs: 6  

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•   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, pee 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, pee

Instructions

1. For ice cream:
   
2. 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.

3. 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.

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

5. For compote:
   
6. Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.

7. Serve ice cream with compote.

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Atikan Sraniam October 20

I like it.

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