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Receta Buttermilk Ice Cream With Spiced Fruit Compote
by Global Cookbook

Buttermilk Ice Cream With Spiced Fruit Compote
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  Raciónes: 8

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

  1. Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add in bean and chili pwdr. Bring to simmer.
  2. 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).
  3. Transfer to large bowl; refrigeratetill cooled completely. Fold in buttermilk. Refrigeratetill cool, at least 4 hrs or possibly overnight. Throw away vanilla bean.
  4. 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.)
  5. Scoop ice cream into bowls or possibly glasses. Spoon Spiced Fruit Compote over.
  6. This recipe yields 8 servings.
  7. What to drink: Fess Parker 2000 Late Harvest Muscat Canelli, Santa Barbara County, or possibly another sweet dessert wine with orange and honey flavors.