A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.
Recipe information
Yield
Makes 6 servings
Ingredients
Ice Cream
Compote
Preparation
Ice Cream
Step 1
Bring 1 cup cream, half and half, and ½ 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 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours.
Step 2
Place peaches, corn syrup, and ¼ 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 ½ cup cream.
Step 3
Process custard in ice cream maker according to manufacturer's instructions.
Do Ahead: Ice cream can be made 3 days ahead. Cover and freeze.
Compote
Step 4
Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
Step 5
Serve ice cream with compote.
