Peach Custard Ice Cream with Fresh Peach Compote

• 1 1/2 cups whipping cream
• 1 cup half and half
• 3/4 cup sugar
• 5 large egg yolks
• 1 pound peaches, peeled, sliced
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla extract
• 4 large peaches, peeled, sliced
• 1/2 cup Essencia (orange Muscat wine) or late-harvest Riesling
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice

1. Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan.
2. Whisk yolks in medium bowl; gradually whisk in cream mixture.
3. Return mixture to saucepan.
4. 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).
5. Strain into bowl.
6. Refrigerate custard until cold, about 3 hours.
7. Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan.
8. Stir over medium heat until peaches are heated through, about 4 minutes.
9. Mash to coarse puree.
10. Cool completely.
11. Stir into custard along with vanilla and 1/2 cup cream.
12. Process custard in ice cream maker according to manufacturer's instructions.
13. (Ice cream can be made 3 days ahead.
14. Cover and freeze.)
15. Mix all ingredients in medium bowl.
16. Let stand 10 minutes and up to 1 hour, tossing occasionally.
17. Serve ice cream with compote.

whipping cream, sugar, egg yolks, peaches, light corn syrup, vanilla, peaches, essencia, sugar, lemon juice

Taken from www.epicurious.com/recipes/food/views/peach-custard-ice-cream-with-fresh-peach-compote-106985 (may not work)