Black pepper ice cream recipe

Black Pepper Ice Cream recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a unique and bold dessert to impress your guests? Look no further than this indulgent Black Pepper Ice Cream recipe. Combining the unexpected flavors of black pepper and creamy sweetness, this recipe is a delightful twist on traditional ice cream. With just a few simple ingredients and minimal effort, you can create a dessert that will leave everyone wanting more.

Keywords: black pepper, ice cream, recipe, unique, indulgent.

Black pepper ice cream recipe details

Black pepper ice cream recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

500 ml	double cream
500 ml	full-fat milk
175 g	granulated sugar
1 tbsp	black peppercorns, crushed
8 large	eggs, yolks only

Instructions

Place the milk, cream, sugar and peppercorns into a pan over medium heat and bring to a simmer, stirring occasionally until the sugar is dissolved. Remove from heat and allow to steep for about 20 minutes, or a little longer if you want a more intense flavour.

Whisk the yolks in a bowl until light and frothy and set aside for a few minutes.

Return the cream mixture to the heat and return to a simmer. Remove from heat and strain through a fine-mesh sieve into a bowl. Discard the solids in the sieve.

Mix a little of the hot cream mixture into the yolks, whisking well. Add the bulk of the cream into a clean saucepan and whisk in the yolk mixture, cooking over a low-to-medium heat. Stir often with a wooden spoon or spatula until the custard has thickened sufficiently to coat the back of the spoon.

Remove from heat and cool the pan in a shallow bowl of cold water until it reaches room temperature.

Freeze the mixture in an ice cream maker according to manufacturers’ instructions. Transfer the finished ice cream to a covered container and store in the freezer overnight until required for serving.

About this recipe:
To my recollection, I was given this recipe some years ago by a student nurse at a hospital where my sister was then treated. It may be of Indian origin and there was an option to replace the peppercorns with an (unnamed) Asian herb or spice that she said was not easy to obtain other than in specialist shops.

Preparation time:
ca. 45 min
Resting time:
ca. 8 hrs
Grade of difficulty:
medium
Calories per portion:
n/a