It’s summertime and fruits are abundant at the farmer’s market. I stopped by the Culver City one to pick up some plums to make Barefoot Contessa’s Plum Raspberry Crumble. I’m not a huge plum fan and hadn’t eaten one in years but I decided to give it another go. Plus I love crumbles especially when it’s still warm. Yum.
A simple whipped cream with a tinge of creme fraiche would have been delicious and easy but going a la mode with a warm crumble sounds great too. A bite of warm crumble with a crunchy buttery topping with a spoonful of tangy ice cream made happiness in mah mouth.
Vanilla Buttermilk Ice Cream
[slightly adapted from Epicurious]
2 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 cup cold buttermilk
1/2 vanilla bean
Bring whipping cream to simmer in heavy medium saucepan. Slice vanilla bean lengthwise, scrape out seeds with a knife and add to the pot of cream. 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 cold buttermilk. Cool in an ice bath. Process in ice cream maker according to manufacturer’s instructions. Freeze at least 3 hours.