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Bon Appétit

Buttermilk Ice Cream with Spiced Fruit Compote

3.3

(3)

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Buttermilk Ice Cream with Spiced Fruit CompoteBrian Leatart

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

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 1/2 cups whipping cream
1/2 vanilla bean, split lengthwise in half
1/2 teaspoon chili powder
6 large egg yolks
3/4 cup sugar
1 1/2 cups buttermilk
Spiced Fruit Compote

Preparation

  1. Step 1

    Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and chili powder. Bring to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk in hot cream mixture; return 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). Transfer to large bowl; chill until cooled completely. Mix in buttermilk. Chill until cold, at least 4 hours or overnight. Discard vanilla bean.

    Step 2

    Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)

    Step 3

    Scoop ice cream into bowls or glasses. Spoon Spiced Fruit Compote over.

TagsIce CreamFrozen DessertDessertCompoteCondimentFruit DessertWineAlcoholBeveragesPearFruitFigDried ApricotDried FruitButtermilkDairyNut FreeGluten FreeMake AheadIce Cream MachineBon Appétit
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