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1
Heat the cream and 1 1/2 cups of milk while stirring and dissolving the cornstarch in the remaining 1 cup of milk.
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2
Stir the dissolved cornstarch and milk and all the remaining ingredients into the heated cream and milk. Stirring constantly, bring the mixture to a boil and let it thicken, about 8 minutes.
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3
Strain and let cool. Then refrigerate until well chilled for 2 - 3 hours.
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4
If the mixture is very thick it may be whisked to enable pouring it into the ice cream maker. Freeze according to the instructions for your ice cream maker. Add ground pink peppercorns to the ice cream while churning if you like.
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5
Preheat the oven to 425u00b0F and butter and flour a baking sheet that will not flex. Roll aluminum foil into a cone that is 6 or so inches long and has a 2 or 3 inch diameter at the top.
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6
Whisk butter, sugar, lemon juice, salt and pepper until fluffy.
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7
Whisk in the egg whites.
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8
Whisk in the flour and cornmeal just until evenly combined.
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9
The recipe makes enough batter for about five 5-inch circles. Shape these with the back of a spoon, spreading the batter smoothly and thinly onto the baking sheet. Sprinkle each circle with pecans and grind some extra pepper onto the circles if you like.
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10
Bake in the center of the oven for 6 - 7 minutes, rotating halfway, or until the cookies begin to brown. Immediately after removing them from the oven, wrap the cookies around the foil cone and prop them on a rack until cool. If the cookies harden before you manage to shape them you can briefly return them to the oven and they should soften again.
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11
Gently nestle a scoop of ice cream into the cones and dust with cornmeal and pepper.
