Directions

1. In a large bowl, beat the egg yolks with ¾ cup of sugar at medium-high speed with a handheld mixer until fluffy. In a saucepan, combine the milk with the remaining 2 tablespoons of sugar and simmer. Slowly add the milk into the egg yolks at low speed. Cook over moderate heat, stirring constantly until thick. Don’t let the mixture boil.

2. Pour the custard mixture into a bowl set in a large bowl of ice water and whisk in mascarpone, lemon juice and salt. Let stand until chilled, stirring occasionally, for 30 minutes.

3. Pour custard into ice cream maker and freeze. 

4. In a saucepan combine the white wine, honey, water and sugar to a boil. Boil until reduced by half and add in rosemary.

5. Preheat oven to 350 °. Spread peaches in a baking dish and pour the rosemary syrup on top. Roast peaches to tender, basting and turning peaches occasionally.

6. Scoop the ice cream into bowls and top with peach halves. Garnish with warm poaching liquid and serve immediately with your favorite Sterling Vineyards wine!