Yield
4
Photo: © James Merrell

How to Make It

Step 1

Make the ice cream: In a large bowl, using a handheld mixer, beat the egg yolks with 3/4 cup of the sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with the remaining 2 tablespoons of the sugar and bring to a simmer. Slowly beat the warm milk into the egg yolks at low speed. Scrape the custard into the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes; don't let the custard boil.

Step 2

Pour the custard into a bowl set in a larger bowl of ice water and whisk in the mascarpone, lemon juice and salt. Let stand until chilled, stirring occasionally, 30 minutes.

Step 3

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the mascarpone ice cream to an airtight container and freeze until firm, at least 2 hours.

Step 4

Meanwhile, prepare the peaches: In a large saucepan, combine the white wine, honey, water and sugar and bring to a boil. Boil until reduced by half, about 30 minutes. Add the rosemary sprig and let stand for 10 minutes; discard the rosemary.

Step 5

Preheat the oven to 350°. Arrange the peaches in an 8-by-11-inch baking dish. Pour the rosemary syrup on top and roast the peaches until tender, 40 minutes, basting and turning the peaches occasionally.

Step 6

Scoop the mascarpone ice cream into bowls and top with the peach halves. Spoon the warm poaching liquid over the fruit and serve right away.

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