cups whipping cream
vanilla bean split lengthwise
teaspoon chili powder
large egg yolks
Spiced Fruit Compote (see recipe)
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. This recipe yields 8 servings. What to drink: Fess Parker 2000 Late Harvest Muscat Canelli, Santa Barbara County, or another sweet dessert wine with orange and honey flavors.