Instructions: For ice cream: Bring 1 cup cream, half-and-half, and 1/2 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.

Place peaches, corn syrup, and 1/4 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 1/2 cup cream.

Process custard in ice cream maker according to manufacturers instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)

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

Serve ice cream with compote.

This recipe yields 6 servings.

Comments: A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.

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