Buttermilk Ice Cream With Spiced Fruit Compote Recipes

BUTTERMILK ICE CREAM

Steps:

• Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
• *Sold at some supermarkets and at specialty foods stores.

CORNMEAL CAKE WITH BUTTERMILK ICE CREAM AND RHUBARB COMPOTE

Steps:

• Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, ½ cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
• Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.
• Cut cake into wedges. Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.

BUTTERMILK ICE CREAM WITH RHUBARB COMPOTE

Steps:

• Make the compote. Put the orange juice, sugar and vanilla in a pan over a low heat and stir until the sugar dissolves. Add the rhubarb and bring to a simmer, then remove from the heat. Cover and set aside for 10 minutes. The rhubarb pieces should break down into a compote in that time. If not, cover for another 5 minutes, then remove the vanilla pod. Chill for up to 3-4 days.
• Make the ice cream. Put the sugar, lemon zest and vanilla together in a pan. Add the cream and bring to a very gentle simmer on the hob, stirring, until the sugar dissolves. Cool completely, strain into a bowl and stir in the buttermilk.
• Churn the mixture in an ice cream maker for 15-20 minutes or, if you're not using one, allow to freeze for 2 hours before whisking the edges into the middle. Repeat 1 hour later, and 30 minutes after that, before allowing the ice cream to set in the freezer. Serve scoops of ice cream with the compote.

BUTTERMILK ICE CREAM

Steps:

• Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)

SPICED FRUIT COMPOTE

Steps:

• Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)

BUTTERMILK ICE CREAM WITH SPICED FRUIT COMPOTE

Steps:

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