Peach Custard Ice Cream with Fresh Peach Compote

Name: Peach Custard Ice Cream with Fresh Peach Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters light corn syrup; 5 larges egg yolks; 237 milliliters half and half; 2 teaspoons fresh lemon juice; 4 larges peaches, peeled, sliced; 118 milliliters Essencia (orange Muscat wine) or late-harvest Riesling; 118 milliliters sugar; 1 teaspoons vanilla extract; 355 milliliters whipping cream

You can never have too many dessert recipes, so give Peach Custard Ice Cream with Fresh Peach Compote a try. This gluten free and vegetarian recipe serves 6. One portion of this dish contains approximately 6g of protein, 31g of fat, and a total of 467 calories. Head to the store and pick up late-harvest riesling, egg yolks, sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan.

Ingredients you will need

Cream

Sugar

Equipment you will use

Sauce Pan

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 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours.

Ingredients you will need

Custard

Cream

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Bowl

Place peaches, corn syrup, and 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 1/2 cup cream.

Ingredients you will need

Corn Syrup