Black Pepper Ice Cream Recipe - Cooking Index
Black Pepper Ice Cream Recipe - Cooking Index
| 3 cups | 711ml | Milk |
| 1 cup | 237ml | Whipping cream |
| 1 1/4 cups | 247g / 8.7oz | Sugar - divided |
| 12 | Egg yolks | |
| 1 tablespoon | 15ml | Crushed black peppercorns |
| 1 | Salt |
Combine the milk, cream and 1 cup of the sugar in a heavy saucepan. Bring to a simmer over medium heat. Meanwhile, whisk together the egg yolks and the remaining 1/4 cup of sugar.
Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
Return the custard to the stove and cook it over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain into a bowl. Stir in the crushed peppercorns and the salt. Chill the custard until it's thoroughly cold, at least 4 hours.
Strain again and freeze in an ice cream maker according to the manufacturer's instructions. This ice cream pairs wonderfully with summer fruits such as berries and peaches.
This recipe yields 8 (1/2-cup) servings.
Each serving: 320 calories; 98 mg sodium; 345 mg cholesterol; 16 grams fat; 8 grams saturated fat; 37 grams carbohydrates; 7 grams protein; 0.21 gram fiber.
Source:
The Los Angeles Times, 03-13-2002
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