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1
Coarsely grind the Szechwan peppercorns in a mortar and pestle, or place them in a heavy-duty freezer bag and crack them with a rolling pin or hammer.
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2
Heat the milk, 1/2 cup (125 ml) of the cream, and sugar with the crushed Szechwan peppercorns in a medium saucepan.
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3
Zest the oranges directly into the saucepan.
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4
Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
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5
Rewarm the Szechwan pepperinfused mixture.
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6
Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set a mesh strainer on top.
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7
In a separate medium bowl, whisk together the egg yolks.
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8
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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9
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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10
Pour the custard through the strainer and stir it into the cream.
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11
Stir until cool over an ice bath.
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12
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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13
For Orange-Cardamom Ice Cream, substitute 2 teaspoons cardamom seeds, crushed, for the Szechwan pepper.
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14
For Orange-Clove Ice Cream, substitute 10 to 15 crushed whole cloves (depending on how clovey you want your ice cream) for the Szechwan pepper.
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15
Serve with Red WinePoached Rhubarb Compote (page 129).
