Ingredients
1
1/2 cups whipping cream
1/2
vanilla bean, split lengthwise in half
Directions
1.
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.
2.
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.)
3.
Scoop ice cream into bowls or glasses. Spoon Spiced Fruit Compote over.
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