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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
Directions:View on Bon Appetit
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