Peach Custard Ice Cream
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.
PEACH CUSTARD ICE CREAM:
1 1/2 cwhipping cream
1 chalf and half
3/4 cgranulated sugar
5 largeegg yolks
1 lbripe peaches, peeled, pitted and sliced
1/4 clight corn syrup (karo is the best brand)
4 largepeaches, peeled, pitted and sliced
1/2 cessencia (orange muscat wine) or late-harvest riesling
1/2 cgranulated sugar
2 tspfresh lemon juice
How to Make Peach Custard Ice Cream
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.
- Place peaches, corn syrup, 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 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.
- For Compote:
Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.