Honey Saffron Ice Cream with Peach Compote – Provence

Whip egg yolks and sugar to a light, thick cream. Add the milk, cream and honey, stirring until smooth. Whisk to form the egg cream. Return to the frying pan, add the saffron and bring the cream repeatedly to just before boiling point. Immediately pour through a sieve into a suitable bowl and cool.

Freeze the mixture in the freezer for at least 3 hours, stirring extensively two or three times to prevent ice crystals from forming.

Boil red wine, sugar and vanilla bean stem together, make 5 min.

In the meantime, dip the peaches briefly in boiling water, remove the peel, cut in half, remove the seeds and cut the fruit into slices that are not too narrow. Immediately mix with the juice of one lemon.

Put the peaches into the red wine broth form and cook with the lid closed on a low fire for about 5 minutes. Remove with a skimmer.

Boil the red wine stock by half. Pour over the peaches form and cool.

To serve, arrange the peaches decoratively on plates with a little of the gravy. Cut out ice cream as balls with a spoon and place on top of the peach compote.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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