Black Pepper Ice Cream
Servings: 1 quart
Ingredients
- 300 g half and half (1 1/4 cups)
- 1 tsp black peppercorns
- 100 g granulated sugar, divided (1/2 cup)
- 3 egg yolks
- 300 g heavy cream (1 1/4 cup)
Instructions
- Crack peppercorns into large pieces with the back of a heavy spoon.
- In a medium saucepan, combine cracked peppercorns, half and half, and half of the sugar (50 g or 1/4 cup). Stirring, bring to a simmer (160-170°F) over medium heat. Remove from heat, cover, and let steep 30 minutes.
- Bring mixture back to a simmer (160-170°F) over medium heat.
- In a medium bowl, whisk together remaining sugar and egg yolks,
- While whisking the egg yolk mixture continuously, slowly add the hot half and half mixture.
- When whisked in, return custard to the saucepan, and, stirring continuously, bring back to a simmer (165-170°F), or until the custard thickens and coats the back of a spoon.
- Strain hot custard into a medium bowl and discard the cracked peppercorns.
- Add heavy cream, cover, and refrigerate until very cold, preferably overnight.
- Assemble an ice cream maker and churn according to the manufacturer's directions.
- Transfer ice cream to a air-tight container and store in the freezer.