Esta es una exhibición prevé de cómo se va ver la receta de 'Peach Custard Ice Cream With Fresh Peach Compote' imprimido.

Receta Peach Custard Ice Cream With Fresh Peach Compote
by Global Cookbook

Peach Custard Ice Cream With Fresh Peach Compote
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 1/2 c. whipping cream
  • 1 c. half-and-half
  • 3/4 c. sugar
  • 5 lrg egg yolks
  • 1 lb peaches peeled, sliced
  • 1/4 c. light corn syrup
  • 1/2 tsp vanilla extract
  • 4 lrg peaches peeled, sliced
  • 1/2 c. Essencia (orange Muscat wine)
  •     ( or possibly late-harvest Riesling)
  • 1/2 c. sugar
  • 2 tsp fresh lemon juice

Direcciones

  1. For ice cream: Bring 1 c. cream, half-and-half, and 1/2 c. sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mix. Return mix to saucepan. Stir over medium heat till custard thickens and leaves path on back of spoon when finger is drawn across, about 4 min (don't boil). Strain into bowl. Chill custard till cool, about 3 hrs.
  2. Place peaches, corn syrup, and 1/4 c. sugar in medium saucepan. Stir over medium heat till peaches are heated through, about 4 min. Mash to coarse puree. Cold completely. Stir into custard along with vanilla and 1/2 c. cream.
  3. Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
  4. For compote: Mix all ingredients in medium bowl. Let stand 10 min and up to 1 hour, tossing occasionally.
  5. Serve ice cream with compote.
  6. This recipe yields 6 servings.
  7. Comments: 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.