Peach Mascarpone

Ice Cream

First of all, we prepare a kind of compote. Preheat the oven to 200°C, then wash, pit and halve the peaches. Place them slice side up on a sheet pan and brush with honey. Now bake the peaches using the grill function for 15 minutes. When the honey starts caramelizing, also put the coarsely chopped nuts into the oven and bake another 5 - 10 minutes. As soon as the peaches have cooled down, remove the skin and chop them until you get a kind of puree, season it with lemon juice and refrigerate it.
Whisk egg yolk and honey and place it in a hot water bath while stirring until it is soft and starts thickening. Now place it in a cold water bath and let it cool down while stirring. Now whisk the mascarpone with water until it is creamy and mix it with the compote and the egg base. Whip the cream and also fold into the mass. You can now choose whether you use an ice maker or just put it in the freezer for several hours. If you choose the last possibility, stir the ice mass every 30 minutes in order to let it stay creamy.

FoR ca. 700 ml

6 vineyard peaches

2-3 tsp organic honey

1 handful of pecan nuts

juice of a organic lemon

3 yolks of organic eggs (size M)

4 tbsp organic honey

250 g mascarpone

50 ml water

200 ml cream