Peach Custard Ice Cream with Fresh Peach Compote

Peach Custard Ice Cream with Fresh Peach Compote
Photo by Mark Thomas

Ingredients

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

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

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