Black Pepper Ice Cream – a delicious recipe with milk, sugar, black peppercorns, vanilla, salt, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Warm the milk, sugar, peppercorns, salt and 1 cup of the half and half in a medium saucepan. (I heated it until it almost boiled.) Cover, remove from the heat, and let steep at room temperature for one hour.
2
Rewarm the peppercorn-infused mixture. In a large bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, then pour it all back into the saucepan.
3
Quickly rinse the bowl, pour the remaining half and half into it, and set a mesh strainer on top.
4
Stir the custard constantly over medium heat with a heatproof spatula until it thickens. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible.
5
Discard the peppercorns and stir the custard into the cream.
6
Chill thoroughly (4-6 hours, or 2 hours over an ice bath).
7
Freeze according to your ice cream maker's directions.
291
kcal
Calories
11
g
Fat
33
g
Carbs
13
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 7 ingredients. The key ingredients include: 2 cups 1% low-fat milk, 1/2 cup sugar, 1 tablespoon black peppercorns, coarsely cracked, 1 tablespoon pure vanilla extract, and more.
Yes, Black Pepper Ice Cream falls under the Baking & Desserts 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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