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Ingredientes
- 1 1/2 c. whipping cream
- 1/2 x vanilla bean split lengthwise
- 1/2 tsp chili pwdr
- 6 lrg egg yolks
- 3/4 c. sugar
- 1 1/2 c. buttermilk Spiced Fruit Compote (see recipe)
Direcciones
- Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add in bean and chili pwdr. Bring to simmer.
- Whisk yolks and sugar in medium bowl. Gradually whisk in warm cream mix; return to saucepan. 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).
- Transfer to large bowl; refrigeratetill cooled completely. Fold in buttermilk. Refrigeratetill cool, at least 4 hrs or possibly overnight. Throw away vanilla bean.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze till hard, about 4 hrs. (Can be made 3 days ahead. Keep frzn.)
- Scoop ice cream into bowls or possibly glasses. Spoon Spiced Fruit Compote over.
- This recipe yields 8 servings.
- What to drink: Fess Parker 2000 Late Harvest Muscat Canelli, Santa Barbara County, or possibly another sweet dessert wine with orange and honey flavors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 209 | |
| Calories from Fat 107 | 51% |
| Total Fat 12.14g | 15% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 65mg | 3% |
| Potassium 104mg | 3% |
| Total Carbs 22.12g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 21.04g | 14% |
| Protein 4.02g | 6% |
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