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Peach Custard Ice Cream with Fresh Peach Compote

Peach Custard Ice Cream with Fresh Peach Compote


Ingredients

Ice Cream

  • 1 1/2 cups whipping cream
  • 1 pound peaches, peeled, sliced
  • 1/2 teaspoon vanilla extract

Compote

  • 4 large peaches, peeled, sliced
  • 1/2 cup Essencia (orange Muscat wine) or late-harvest Riesling
  • 2 teaspoons fresh lemon juice

Recipe Preparation

For ice cream

  • Bring 1 cup cream, half and half, and 1/2 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.

  • 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.

  • Process custard in ice cream maker according to manufacturer's instructions. DO AHEAD Ice cream can be made 3 days ahead. Cover and freeze.

For compote

  • Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.

  • Serve ice cream with compote.

Reviews Section

Honey-Lavender Ice Cream With Peach Compote

Honey-lavender ice cream with a fresh peach compote -- sounds fancy, eh? When I told Matt that was the ice cream dish I planned to make, fancy was the first word he said. And although this honey-lavender ice cream sounds fancy, it's simple to make. I always love a good fancy-simple recipe combo. You look like a rockstar without any stress. Sounds like a win-win to me.

As a heads up, this recipe -- as with all homemade ice cream -- takes some planning ahead. I recommend starting the day before you plan to serve. You also need an ice cream maker, but if you don't have one, it's well worth the investment. Ice cream makers are available at many price points, and once you have one, I'm sure you'll get plenty of use.

If you need a recommendation, I have this Cuisinart ice cream maker and absolutely love it. That ice cream maker has been a staple in my kitchen since 2012, and it's still going strong.


Ingredients:

  • Peaches: 2.5 cups chopped (equals 1 pound of peaches, or 3 to 4 medium peaches). Peaches add flavor and texture.
    • 2 cups will go in the cake as chopped and 1/2 cup will be pureed to add moisture the the batter directly

    Ingredients

    Dish type

    Total time

    Cuisines

    Moist peach cake

    This lovely moist peach cake uses tinned peaches for simplicity making this a great recipe to have on hand for last minute guests.

    Peach Bread Pudding

    A deliciously different way of preparing a cobbler-esque dessert. Tinned peaches are topped with sliced bread, egg, flour, sugar and margarine and then baked. Enjoy with ice cream, custard or whipped cream.

    Peach pudding

    This is the perfect dessert for summer, especially after a BBQ it's lovely and refreshing. Enjoy warm or cold.

    Fresh peach cobbler

    I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Best with fresh peaches, of course!

    Light and Fluffy Peach Pancakes

    The secret to these light, moist and fluffy pancakes is the cottage cheese. They are lightly spiced with cinnamon and have a fruity dimension from the grated peach. Superb for a weekend brunch.

    Recipe by: Birch cove kitchen

    Creamy Peach Soup

    This soup may sound weird, but if you try it, it will take your taste buds on a trip they'll never forget. Peaches are pureed with roasted garlic, sugar, curry powder, coconut milk and Chardonnay. It's sweet, lightly spicy and very creamy. Serve either hot or cold.

    Recipe by: Jamie Caskenette

    Pear and peach compôte with pecan granola brittle

    Fruit compôte makes for a healthy dessert or breakfast. I like making fruit compôte, and it is a good way to use up fruits. For fruit compôte by all means you can use almost anything – apples, pears, peaches, figs, apricots, berries. Using seasonal fruits is always best as you get the best flavour. Some fruits can be cooked whole or cut into pieces, I like mine cut into chunks bite size pieces. Here I have chosen to use a combination of pears and peaches. I decided to add some bite to my dessert by adding a crunchy brittle – serving my fruit compôte with a granola, pecan, almond and sesame seeds brittle. The crunchy snap of a brittle is a noise we all know and love. Peanut brittle is the more traditional choice of nuts, but in this recipe I have chosen to use the combination as listed above. The nice thing about these brittles, any leftovers can be stored in an airtight jar, for use afterwards.

    Peach and custard delight

    This dessert is really easy to make. It's a favourite amongst family and friends and lovely, refreshing and light for after a big meal.

    Peaches with burrata, basil and raspberry balsamic syrup

    Burrata cheese with peaches, basil and a raspberry balsamic syrup will impress all your guests in this delightful summertime starter. You can use normal balsamic vinegar, but I find that the raspberry gives a more intensely sweet/tart hit of flavour.

    Peaches in honey and almond sauce

    These are so easy to make and really remind me of summer. So often we only barbeque meats and fish, forgetting that fruit cooks on a bbq so nicely too. It works just as well with coconut if you've a nut allergy sufferer and nectarines and apricots also switch into the recipie easily. This is for those with a sweet tooth. The creme fraiche is good if you like something not quite so sweet, but the kids love it with ice cream.


    Other flavors besides Fresh Peach Ice Cream

    I’ve made several varieties of both chocolate and vanilla, as well as fresh peach ice cream, mango, coconut, lemon custard, lime, maple-pecan and a number of others. (I even made peanut butter ice cream for myself when Steve was away on a business trip!) Once you start experimenting, you realize that any flavor is fair game. Trader Joe’s carries Speculoos cookie butter and it makes an extraordinary ice cream. Look for it right next to the peanut butter and almond butter.


    How to Make a Peach Pie

    First, make your own crust. It is not hard, and you most likely have all the ingredients on hand already. You should also keep the ingredients cool or cold, even the flour. After you mix the ingredients together to form the crust, let the dough rest at least 30 minutes before you roll it out. Dough for crusts should not need to be mixed too much -- just enough to incorporate the ingredients together evenly, no more. You can also substitute butter for shortening for a more flavorful crust or use half shortening and half butter for a flakier crust. I add a teaspoon of vinegar for flavor, myself.

    What makes a piecrust good and flaky is mixing the dough just enough to coat the fat with flour, not blend them together, as you would with cookie dough. This is much easier to do if the fat is very cold. When adding liquid (water, egg, or even a little vinegar), you don't want it to mix in so much as collect all the flour-coated fat particles together and make them stick to one another. That's why less is better than more, and cold is better than warm. Cold and quick are the watchwords with piecrust.

    When you have the crust prepared, you can wrap it well in plastic wrap and freeze it for up to six months. This is a great way to save time. When you make one crust, make several to freeze and use them for emergencies. You can pull them out of the freezer and fill and bake.

    There are so many types of fillings -- custard, cheese, fruit or cream. You can take any fruit and make a pie. The main ingredient - peaches, for instance -- can be very simple, but the filling can be made more complex by the addition of nuts or dried fruits. I keep on hand canned apple pie filling, and by adding to it walnuts and raisins, I can transform a rather plain apple pie into something more exotic. I love to add frozen blueberries to my peach filling, along with some pecans. Just a couple of blueberries are needed. They really complement peaches.


    To begin making the Peach Coulis Recipe, heat a small skillet on medium-low flame, add the butter and allow it to melt.

    Once melted, add the sliced peaches into the pan.

    Next add the demerara sugar, honey, cinnamon powder and give it a good mix. Continue to cook the peach cuolis until the peaches soften.

    After about 5 minutes turn off the heat. Allow the Coulis mixture to cool.

    Transfer the Peach Coulis mixture into a mixer-jar and blend to make a smooth puree.

    Add a tablespoon of water if required when blitzing the peaches. Once done, the Peach Coulis is ready to be served.

    Serve Peach Coulis Recipe over Ice Wine Panna Cotta Recipe for a delectable dessert.


    Cooking Remarks

    Choose peaches at the height of fragrance and ripeness, peaches so juicy they’re best consumed over a sink. Add extra points if you find freestone. Gold Bud are particularly lovely to work with.

    St-Germain is a French liqueur produced from the blossoms of elderflowers whose flavor is absolutely magical with peaches. We use it to macerate the cooked farro.

    This ice cream freezes up nice and firm. Do give it several minutes at room temperature to “come around.”


    Peach Custard Ice Cream with Fresh Peach Compote - Recipes

    Peaches and basil are a delicious combination and a perfect pairing for a late-summer dessert.

    1 cup packed basil leaves (use regular, Thai or cinnamon basil)

    2 cups whipping cream (divided)

    3 to 4 ripe peaches, peeled and cut into bite-size pieces (see note)

    3 to 4 tablespoons granulated sugar, or to taste

    1 teaspoon fresh lemon juice

    1 small pinch ground cinnamon (optional)

    To make ice cream: In a medium saucepan, combine the basil, cinnamon stick, 1 cup cream and milk. Cook over medium heat until the mixture is hot and small bubbles appear around the edge. Remove from heat and let steep for 1 hour.

    Strain the infused mixture, discarding the basil and cinnamon stick. Return infused mixture to the saucepan and stir in the remaining cup of cream, the sugar and salt. Reheat the infused mixture to a simmer. In a medium bowl whisk the egg yolks. Pour about a third of the hot infused mixture into the egg yolks, whisking constantly. Whisk the egg mixture into the hot cream in the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Put the mixture through a fine mesh sieve and cover with plastic wrap. Chill thoroughly. Freeze according to ice cream maker's instructions.

    To make compote: Place peaches in a medium bowl and add sugar, lemon juice and cinnamon, if using toss gently. Let stand for 30 minutes, until juicy. Spoon over ice cream.

    Note: To peel peaches, submerge in boiling water for 30 to 60 seconds, then plunge into cold water for 20 seconds. Skins should slip right off.


    1. Make a homemade pie dough and spread it in a pie dish.
    2. Fill it with this homemade filling.
    3. Cover it with another layer or pie crust and crimp the edges
    4. Make cuts on top to release heat.
    5. Bake until the filling is bubbling and the crust is golden brown.

    This filling cannot be canned because there is cornstarch in this recipe. Based on my research, cornstarch and flour are not heat stable and break down after some time, which can lead to bacteria growth. In order to can this filling, you have to replace cornstarch with Clear Jel in the same quantity plus 1 tbsp that’s required in this recipe.