White Pepper And Walnut Oil Ice Cream – a delicious recipe with egg yolks, sugar, heavy cream, milk, walnut oil, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add milk, cream and salt to a medium sized saucepan; heat to a simmer over medium high heat. Remove from heat.
2
Meanwhile, whisk together the egg yolks and sugar in a bowl; beat until thick.
3
Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly.
4
Return the mixture to the same saucepan, place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes. Do not allow to boil.
5
Add walnut oil and pepper and whisk until incorporated.
6
Pour custard through a medium-mesh sieve set over a clean bowl (I often skip this step). Refrigerate until cold.
7
Transfer the custard to an ice cream maker and process according to the manufacturers instructions. Serve immediately or freeze for a firmer ice cream. drizzle with additional walnut oil if desired. Would be delicious with a chocolate sauce too!
1034
kcal
Calories
75
g
Fat
61
g
Carbs
33
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: 8 large egg yolks, 1 cup sugar, 2 cups heavy cream, 1 cup whole milk, and more.
Yes, White Pepper And Walnut Oil 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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