1 1/2 C. whipping cream
1 C. half and half
3/4 C. sugar
5 large egg yolks

1 pound peaches, peeled, sliced
1/4 C. light corn syrup
1/2 tsp. vanilla extract

4 large peaches, peeled, sliced
1/2 C. Essencia (orange Muscat wine) or late-harvest Riesling
1/2 C. sugar
2 tsp. fresh lemon juice

For ice cream: Bring 1 C. cream, half and half, and 1/2 C. 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 C. 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 C. cream. Process custard in ice cream maker according to manufacturer’s 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.