Pink Peppercorn Ice Cream
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- ¼ cup pink peppercorns coarsely chopped in a coffee grinder
- 7 large egg yolks
- 2 teaspoons all-purpose flour
Instructions
- In a medium saucepan, bring milk and peppercorns to a boil. Remove from heat and allow to steep for 1 hour.
- Add cream and sugar to milk and whisk well. Set aside.
- In a large, heatproof bowl, whisk yolks well. Add flour and whisk again.
- Heat milk and Peppercorn mixture to just under a boil and slowly whisk into yolks and flour.
- Return mixture to the same saucepan and heat over medium heat, whisking constantly, until mixture thickens slightly and coats the back of a wooden spoon. Do not allow the mixture to boil!
- Pour the mixture through a sieve set over a bowl placed in a bowl of ice water. Discard the peppercorns in the sieve. Allow the mixture to cool slightly.
- Cover the bowl of ice cream base with plastic wrap and refrigerate overnight to allow flavors to blend.
- Process ice cream base in an ice cream machine.
- Transfer ice cream to an airtight container and freeze.
Notes
Makes approximately 5 cups