Black-Pepper Frozen Yogurt – a delicious recipe with sugar, black peppercorns, cornstarch, milk, whole-milk, cream maker. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden. Remove from heat.
2
Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam). Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes. Strain through a fine-mesh sieve into a bowl, then whisk in yogurt. Chill until cold, about 8 hours.
3
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up.
331
kcal
Calories
6
g
Fat
63
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sugar, 2 teaspoons black peppercorns, crushed, 2 teaspoons cornstarch, 1 1/2 cups whole milk, and more.
Yes, Black-Pepper Frozen Yogurt falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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