Buttermilk Ice Cream With Spiced Fruit Compote Recipe

1. 1

   Pour cream into heavy medium saucepan.

2. 2

   Scrape in seeds from vanilla bean; add in bean and chili pwdr.

3. 3

   Bring to simmer.

4. 4

   Whisk yolks and sugar in medium bowl.

5. 5

   Gradually whisk in warm cream mix; return to saucepan.

6. 6

   Stir over medium heat till custard thickens and leaves path on back of spoon when finger is drawn across, about 4 min (don't boil).

7. 7

   Transfer to large bowl; refrigeratetill cooled completely.

8. 8

   Fold in buttermilk.

9. 9

   Refrigeratetill cool, at least 4 hrs or possibly overnight.

10. 10

    Throw away vanilla bean.

11. 11

    Process custard in ice cream maker according to manufacturer's instructions.

12. 12

    Transfer ice cream to container.

13. 13

    Cover and freeze till hard, about 4 hrs.

14. 14

    (Can be made 3 days ahead.

15. 15

    Keep frzn.)

16. 16

    Scoop ice cream into bowls or possibly glasses.

17. 17

    Spoon Spiced Fruit Compote over.

18. 18

    This recipe yields 8 servings.

19. 19

    What to drink: Fess Parker 2000 Late Harvest Muscat Canelli, Santa Barbara County, or possibly another sweet dessert wine with orange and honey flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.