Weinberg Peach with Verbena Ice

Ingredients

• 200 ml milk
• 100 ml whipping cream
• 3 stalks lemon verbena
• 4 egg yolks
• 50 g sugar
• 2 sheets gelatin
• 50 g marzipan
• 150 ml milk
• 20 ml almond liqueur
• 100 ml whipping cream
• 2 large Weinberg peaches
• 300 ml red wine
• 100 g sugar
• 0.5 cinnamon stick
• 1 clove
• Hippe
• Strawberry purée

Instructions

1. 1.

   Boil the milk and cream. Remove from heat and add the verbena. Let steep for about 10 minutes, then remove the verbena. Whisk the egg yolks with the sugar until creamy. Stir the hot cream-milk mixture into the yolk cream and whisk over a double boiler to form a custard (remove from heat but do not let it get too hot). Strain through a sieve, cool, and freeze in an ice cream maker (or pour into a shallow metal bowl, place in the freezer and stir vigorously every 30 minutes for at least 4 hours).

2. 2.

   For the custard, soak the gelatin in cold water. Crush the marzipan with a fork and mix with warm milk. Dissolve the drained gelatin with the liqueur in the marzipan milk and let cool. Whip the cream stiffly and fold into the custard. Divide among four cups or molds (diameter about 8 cm) that have been rinsed with cold water, and chill for at least 3 hours.

3. 3.

   Briefly steep the peaches over hot water, shock them, peel off the skin, cut crosswise in half and pit. Bring the red wine with sugar, cinnamon, and clove to a boil. Remove from heat and let the peaches cool and infuse in it for about 2 hours. Remove the peaches, strain the liquid, reduce until syrupy, then allow to cool.

4. 4.

   Pour the milk custard onto plates (or briefly dip the molds in hot water), place on each a round Hippe and a peach half soaked in syrup. Add a scoop of verbena ice on top of the Hippe crumbs and garnish with strawberry mark as desired.