Buttermilk Ice Cream with Spiced Fruit Compote

• 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.
2. Scrape in seeds from vanilla bean; add bean and chili powder.
3. Bring to simmer.
4. Whisk yolks and sugar in medium bowl.
5. Gradually whisk in hot cream mixture; return to saucepan.
6. 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).
7. Transfer to large bowl; chill until cooled completely.
8. Mix in buttermilk.
9. Chill until cold, at least 4 hours or overnight.
10. Discard vanilla bean.
11. Process custard in ice cream maker according to manufacturer's instructions.
12. Transfer ice cream to container.
13. Cover and freeze until firm, about 4 hours.
14. (Can be made 3 days ahead.
15. Keep frozen.)
16. Scoop ice cream into bowls or glasses.
17. Spoon Spiced Fruit Compote over.

whipping cream, vanilla bean, chili powder, egg yolks, sugar, buttermilk

Taken from www.epicurious.com/recipes/food/views/buttermilk-ice-cream-with-spiced-fruit-compote-107167 (may not work)