Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------ICE CREAM------------------------------
1 1/2 lb Peaches; peeled, pitted,
-sliced; peels and pits
-reserved
2 tb Fresh lemon juice
2 c Whipping cream
1 c Milk; (do not use low-fat or
-nonfat)
1 Piece vanilla bean; 1",
-split lengthwise
4 lg Egg yolks
3/4 c Sugar
1/2 c Light corn syrup

--------------------------PEACHES-------------------------------
1 Piece vanilla bean; 2",
-split lengthwise
1/4 c Dry white wine
3 tb Sugar
4 Peaches; peeled, pitted,
-sliced

For ice cream: Place peach slices in large bowl; add lemon juice and
toss gently. Set aside. Combine peach peels, pits, cream, milk and
vanilla bean in heavy large saucepan and bring to simmer. Reduce heat
to very low and barely simmer 20 minutes. Strain cream mixture into
heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend.
Gradually whisk in hot cream. Return mixture to same saucepan; stir
over medium-low heat until custard thickens and leaves path on back
of spoon when finger is drawn across, about 7 minutes (do not boil).
Strain into bowl. Mix in corn syrup. Chill custard until cold. Puree
peach slices in processor. Add 1 cup custard; blend until smooth.
Whisk into remaining custard. Transfer to ice cream maker; process
according to manufacturer's instructions. Transfer to covered
container and freeze. (Can be made 2 days ahead.)

For peaches: Scrape seeds from vanilla bean into heavy small
saucepan; add bean. Add wine and sugar and stir over low heat until
sugar dissolves. Increase heat and bring to boil Pour syrup into
medium bowl. Refrigerate until cold. Add peaches to syrup and toss to
coat. Serve ice cream with peaches.

Source: Bon Appetit (8/95)

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