Black Peppercorn Ice Cream – a delicious recipe with Melange, milk, sugar, salt, heavy cream, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Warm the milk, sugar, peppercorns, salt and 1/2 cup of the cream in a medium saucepan. Cover, remove from heat, and let steep at room temperature for 1 hour.
2
2. Rewarm the peppercorn-infused mixture. Pour the remaining 1/2 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3
3. 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. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible. Discard the peppercorns and stir the custard into the cream. Stir until cool over an ice bath.
4
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
5
5. Remove chicken from grill and let cool. Serve and enjoy!
396
kcal
Calories
30
g
Fat
21
g
Carbs
12
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 RawSpiceBar's Poivre Melange, 1/2 cup whole milk, 1/3 cup sugar, 1 pinch salt, and more.
Yes, Black Peppercorn 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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