Poached Peaches With Buttermilk Ice Cream

Let's Cook

1. Step 1.

   Fill a medium saucepan halfway with water and bring to a boil over high heat. Meanwhile, fill a bowl with ice water and place it in the refrigerator. Add the peaches to the boiling water, reduce heat to medium, and simmer for 1 minute. Remove the peaches with a slotted spoon and plunge them into the ice water. When cool to the touch, remove from water. Score the bottom of each peach with an X, then peel off the skin. Halve the peaches and discard the pits.

2. Step 2.

   In a wok, combine the prosecco, sugar, honey, and vanilla bean (halved lengthwise). Add the peach halves. Simmer over medium heat until the peaches are tender, 10 to 12 minutes. Transfer the peaches to a bowl. Increase heat to medium-high and reduce the poaching liquid by half, about 5 minutes. Pour the hot liquid over the peaches. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.

3. Step 3.

   While the peaches chill, make the ice cream base. In a clean wok, combine the heavy cream, buttermilk, sugar, and vanilla bean (seeds scraped and pod added). Heat over medium-high heat, stirring, until steaming but not boiling. Do not let it scorch.

4. Step 4.

   In a large heatproof bowl, whisk the egg yolks. Gradually ladle the hot cream mixture into the yolks in a slow stream, whisking constantly to temper the yolks. Return the mixture to the wok and cook over medium heat, stirring, until thickened, 10 to 12 minutes. The custard should steam but not boil; adjust heat to medium-low if needed. Transfer the custard to a large heatproof bowl, remove and discard the vanilla pod, cover with plastic wrap, and refrigerate overnight.

5. Step 5.

   The next day, process the chilled custard in an ice cream maker according to the manufacturer's instructions. To serve, divide the poached peaches among 4 bowls. Top each with a generous scoop of buttermilk ice cream and drizzle with a few spoonfuls of the reserved poaching liquid.