Baked Peaches with Mascarpone Ice Cream Recipe

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David King Modified: March 23, 2022
Baked Peaches with Mascarpone Ice Cream Recipe

How To Make Baked Peaches with Mascarpone Ice Cream

End your meal on a sweet note with these honey and rosemary-flavored baked peaches served with homemade mascarpone ice cream.

Preparation: 20 minutes
Cooking: 40 minutes
Refrigerate and Freeze Time: 3 hours
Total: 4 hours

Serves:

Ingredients

For Ice Cream:

  • 4largeegg yolks
  • ¾cupsugar
  • 2tbspsugar
  • 2cupswhole milk
  • 1cupmascarpone
  • ½tspfresh lemon juice
  • pinchsalt

For Peaches:

  • 2cupsdry white wine
  • 2tbsphoney
  • 1cupwater
  • ¼cupsugar
  • 1rosemary sprig
  • 4largepeaches,ripe but firm

Instructions

Ice Cream:

  1. In a large bowl, using a handheld mixer, beat the egg yolks with ¾ cup of the sugar at medium-high speed until fluffy. In a saucepan, combine the milk with the remaining 2 tablespoons of the sugar and bring to a simmer.

  2. Slowly beat the warm milk into the egg yolks at low speed. Scrape the custard into the saucepan.

  3. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon; don’t let the custard boil.

  4. 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, for 30 minutes.

  5. 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. This takes at least 2 hours.

Peaches:

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

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

  3. 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.

Nutrition

  • Calories: 740.17kcal
  • Fat: 28.51g
  • Saturated Fat: 14.96g
  • Monounsaturated Fat: 8.03g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 93.73g
  • Fiber: 2.82g
  • Sugar: 88.67g
  • Protein: 11.67g
  • Cholesterol: 259.35mg
  • Sodium: 1433.62mg
  • Calcium: 244.42mg
  • Potassium: 690.05mg
  • Iron: 1.64mg
  • Vitamin A: 359.34µg
  • Vitamin C: 12.12mg
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