Peach Custard Ice Cream with Fresh Peach Compote

Preparation

1. Ice Cream

   Step 1

   Bring 1 cup cream, half and half, and ½ 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.

   Step 2

   Place peaches, corn syrup, and ¼ 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 ½ cup cream.

   Step 3

   Process custard in ice cream maker according to manufacturer's instructions.

   Do Ahead: Ice cream can be made 3 days ahead. Cover and freeze.

2. Compote

   Step 4

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

   Step 5

   Serve ice cream with compote.