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1
Warm the milk, sugar, peppercorns, salt, and 1/2 cup (125 ml) of the cream in a medium saucepan.
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2
Cover, remove from the heat, and let steep at room temperature for 1 hour.
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3
Rewarm the peppercorn-infused mixture.
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4
Pour the remaining 1/2 cup (125 ml) cream into a large bowl and set a mesh strainer on top.
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5
In a separate medium bowl, whisk together the egg yolks.
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6
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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7
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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8
Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible.
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9
Discard the peppercorns and stir the custard into the cream.
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10
Stir until cool over an ice bath.
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11
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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12
Icy-cold Melon in Lime Syrup is the perfect accompaniment to Black Pepper Ice Cream.
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13
Zest 2 limes into a small saucepan.
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14
Add 1 cup (250 ml) water and 3/4 cup (150 g) sugar, bring the mixture to a boil, and cook until the syrup is reduced to 3/4 cup (180 ml).
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15
Remove from the heat, pour into a bowl, and chill thoroughly.
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16
Peel, seed, and cut a cantaloupe or honeydew melon into 1-inch (3-cm) chunks, and add them to the syrup.
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17
Chill for at least 1 hour, then serve the melon pieces with some of the syrup, alongside the Black Pepper Ice Cream.
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18
Garnish with a few grains of cracked pink peppercorns.
