Peach Custard Ice Cream with Fresh Peach Compote

Ingredients

• 0.3 cup plus light
• 5 large egg yolks 
• 1 cup half and half 
• 2 teaspoons juice of lemon fresh
• 4 large peaches peeled sliced
• 0.5 cup late-harvest riesling (orange Muscat wine)
• 0.5 cup sugar 
• 0.5 teaspoon vanilla extract 
• 1.5 cups whipping cream 

Equipment

• bowl
• sauce pan
• whisk
• ice cream machine

Directions

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. 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.
3. 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.
4. Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
5. Mix all ingredients in medium bowl.
6. Let stand 10 minutes and up to 1 hour, tossing occasionally.
7. Serve ice cream with compote.