Peach Ice Cream with Minted Peach Compote

Name: Peach Ice Cream with Minted Peach Compote (Helado de Melocoton con Compota de Melocoton)
Cuisine: Spanish
Ingredients: 1¼ to 1½ cups white dessert wine, such as Spanish white muscatel, Italian moscato, or American muscat; 1¼ to 1½ cups white dessert wine, such as Spanish white muscatel, Italian moscato, or American muscat; 4 ripe aromatic peaches, blanched, peeled, pitted, and diced; 1¼ to 1½ cups white dessert wine, such as Spanish white muscatel, Italian moscato, or American muscat; 1¼ to 1½ cups white dessert wine, such as Spanish white muscatel, Italian moscato, or American muscat; 1 pound frozen peaches, chopped; 2 large fresh mint sprigs; ½ cup evaporated milk, chilled (see Note); 4 ounces cream cheese (see Note); ½ cup confectioners’ sugar; 1 tablespoon fresh lemon juice

Helado de Melocoton con Compota de Melocoton

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

In this delightful recipe, the great Catalan chef Carme Ruscalleda of the Michelin two-star Restaurant Sant Pau proves that you don’t need an ice-cream maker to have a frozen treat prepared al momento. Diced peaches macerated in muscatel infused with mint complement a no-fuss ice cream made of cream cheese and frozen peaches. Ripe white peaches are lovely in the compote.

Ingredients

Europe
Spain
Dessert
Gluten-free
Vegetarian

Ingredients

Method