Buttermilk Ice Cream with Spiced Fruit Compote |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | ||
| 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. |
| 2 | Process custard ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, about 4 hours. |
| 3 | Scoop ice cream into bowls or glasses. Spoon Spiced Fruit Compote over. |