So, this is how last weekend's blue-eyed convo went;
Katy: "When you visit me this weekend, we are having a dinner party."
Abby: "I'll make pimento cheese and specialty cocktails. It will be Southern themed. YAY!"
Katy: "YAY themes! We'll make fried chicken and biscuits. What do you want for dessert?"
Abby: "Ice cream."
Katy: "What kind?"
Abby: "The ice cream kind."
Katy: "Helpful. Well, not sure how it happened, but I have an abnormal amount of buttermilk in the fridge and the most recent Bon Appetit. We're totally set."
Abby: "With stewed stone fruits!!!"
Later Abby claimed to have never mentioned stewed stone fruits (liar liar pants on fire) so we had to wing it...
But you know what, team? After mustering up a little courage (or recklessly consuming several specialty cocktails), the fresh plums and peaches and lots of sugar mostly masked the complete ignorance on our part.
And, well, the tartly sweet lemony smoothness of the buttermilk ice cream took care of the rest.
Buttermilk Ice Cream with Stewed Fruit
Serves 10 people
Adapted from Bon Appetit August 2010
For the ice cream:
2 cups heavy whipping cream
8 large egg yolks
1 cup granulated sugar
1 ½ teaspoons vanilla extract
2 cups buttermilk
1 cup creme fraiche
1/3 cup fresh lemon juice
¼ teaspoon salt
For the stewed fruit:
1 pound mixed stone fruit (such as plums, peaches and nectarines), pitted and sliced into wedges
1 cup granulated sugar
½ cup water
Bring cream to simmer in heavy medium saucepan. Whisk egg yolks, sugar and vanilla extract in a medium bowl to blend. Slowly, patiently whisk hot cream into yolk mixture to temper the eggs and avoid scrambling them. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of a wooden spoon, about 3-5 minutes (make certain not to allow this mixture to boil).
Pour the custard through fine strainer into clean bowl (just in case you are human and there are a few eggy bits in the hot cream blend). Cool to room temperature, at least an hour. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold, about 4 hours or overnight.
Process custard into an ice cream maker and mix according to the manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.
Meanwhile, make the stewed fruit. Put all the ingredients into a medium saucepan and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to a simmer and allow sugar to dissolve and syrup to reduce by about half.
Pour over ice cream and serve.
DO AHEAD: The ice cream can be made up to 3 days ahead. Keep it frozen until you are about 5 minutes away from serving to allow it to soften. You can also make the fruit ahead and keep it covered in the fridge though it is much tastier when the fruit and syrup are hot and melt the ice cream a little...yum!