Peach Custard Ice Cream with Fresh Peach Compote

Ingredients

• ¼ cup light corn syrup
• ½ cup Essencia (orange Muscat wine) or late-harvest Riesling
• 4 large peaches
• ½ teaspoon vanilla extract
• 1 pound peaches
• 5 large egg yolks
• ¾ cup sugar
• + 4 more ingredients
• • 1 ½ cups whipping cream
  • 1 cup half and half
  • 2 teaspoons fresh lemon juice
  • ½ cup sugar

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 minut...

View full recipe at Epicurious