Buttermilk Ice Cream with Spiced Fruit Compote – a delicious recipe with whipping cream, vanilla bean, chili powder, egg yolks, sugar, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour cream into heavy medium saucepan.
2
Scrape in seeds from vanilla bean; add bean and chili powder.
3
Bring to simmer.
4
Whisk yolks and sugar in medium bowl.
5
Gradually whisk in hot cream mixture; return to saucepan.
6
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).
7
Transfer to large bowl; chill until cooled completely.
8
Mix in buttermilk.
9
Chill until cold, at least 4 hours or overnight.
10
Discard vanilla bean.
11
Process custard in ice cream maker according to manufacturer's instructions.
12
Transfer ice cream to container.
13
Cover and freeze until firm, about 4 hours.
14
(Can be made 3 days ahead.
15
Keep frozen.)
16
Scoop ice cream into bowls or glasses.
17
Spoon Spiced Fruit Compote over.
1314
kcal
Calories
116
g
Fat
44
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups whipping cream, 1/2 vanilla bean, split lengthwise in half, 1/2 teaspoon chili powder, 6 large egg yolks, and more.
Yes, Buttermilk Ice Cream with Spiced Fruit Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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