Roasted Peaches with Mascarpone Ice Cream

Ingredients

• 1 rosemary sprig
• 0.25 cup(s) sugar
• 2 cup(s) dry white wine
• pinch(s) of salt
• 1 cup(s) mascarpone
• 2 cup(s) whole milk
• 0.75 cup(s) plus 2 tablespoons sugar
• + 5 more ingredients
• • 4 large egg yolks
  • 2 tablespoon(s) honey
  • 1 cup(s) water
  • 0.5 teaspoon(s) fresh lemon juice
  • 4 large

Make the ice cream: In a large bowl, using a handheld mixer, beat the egg yolks with 3/4 cup of the sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with the remaining 2 tablespoons of the sugar and bring to a simmer. Slowly beat the warm milk into the egg yolks...

View full recipe at Food & Wine