Peach Custard Ice Cream
|PEACH CUSTARD ICE CREAM:|
|1 1/2 c||whipping cream|
|1 c||half and half|
|3/4 c||granulated sugar|
|5 large||egg yolks|
|1 lb||ripe peaches, peeled, pitted and sliced|
|1/4 c||light corn syrup (karo is the best brand)|
|4 large||peaches, peeled, pitted and sliced|
|1/2 c||essencia (orange muscat wine) or late-harvest riesling|
|1/2 c||granulated sugar|
|2 tsp||fresh lemon juice|
This is the most delicious peach custard ice cream I have tasted- My niece made this for us when we visited her in Canada, she was kind enough to give me the magazine with this recipe - Bon Appetit Magazine -2002.
This recipe has a thick puree of fresh peaches added to the rich custard ice cream base. This recipe can be made 3 days ahead.
Bring 1 cup of the cream, all the half and half and 1/2 cup of the sugar to a simmer in a 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 a 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.
Mash to coarse puree. Cool completely. Stir into custard along with vanilla and the 1/2 cup remaining cream.
Process custard in ice cream maker according to manufacturer's instructions. DO AHEAD ice cream can be made 3 days ahead, cover and freeze.
Can serve this as is or with the Compote.
Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.