Black Pepper Ice Cream

By cortanez

Ingredients

• 2 cups half & half
• 1/4 cup whole black peppercorns
• 5 oz. sugar (NOTE: Use 1/2 cup only next time)
• 5 large egg yolks
• 1 1/2 teaspoons vanilla

Details

Servings 4

Preparation

Step 1

1. Heat the half & half and peppercorns to a simmer. Remove from heat, cover pot, and let infuse for 1 hour.
2. Strain the peppercorns out of the half & half. Return the half & half to the pot and heat to just under a simmer.
3. While the half & half is heating, combine the sugar and egg yolks in a separate bowl.
4. Pour some of the hot half & half onto the sugar-egg yolk mixture, whisking constantly. Pour in the rest of the half & half gradually.
5. Return the mix to the pot and heat the custard, stirring constantly in a figure-8 pattern, until it coats the back of a wooden spoon (160 - 180 degrees).
6. Sieve the custard into a clean bowl. Add vanilla. Place plastic wrap over mixture, line surface to prevent solids from forming and chill until cold (overnight).
7. Churn in the ice cream machine for 20 minutes.