Pink Peppercorn Ice Cream
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
63
Spice
67
Sweetness
32
Sourness
38
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
Directions:
1
Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves
2
Remove from heat; let stand at room temperature 1 hour for flavors to blend
3
Bring milk mixture to simmer
4
Whisk egg yolks in large bowl to blend
5
Gradually whisk hot milk mixture into yolks
6
Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil)
7
Strain custard into large bowl; cover
8
Refrigerate until cold, about 4 hours
9
(Can be made 1 day ahead
10
Keep refrigerated
11
) Process custard in ice cream maker according to manufacturer's instructions
12
Transfer to container; cover and freeze
13
(Can be made 3 days ahead
14
Keep frozen
15
) Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves
16
Remove from heat; let stand at room temperature 1 hour for flavors to blend
17
Bring milk mixture to simmer
18
Whisk egg yolks in large bowl to blend
19
Gradually whisk hot milk mixture into yolks
20
Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil)
21
Strain custard into large bowl; cover
22
Refrigerate until cold, about 4 hours
23
(Can be made 1 day ahead
24
Keep refrigerated
25
) Process custard in ice cream maker according to manufacturer's instructions
26
Transfer to container; cover and freeze
27
(Can be made 3 days ahead
28
Keep frozen)