White Pepper And Walnut Oil Ice Cream

1. 1

   Add milk, cream and salt to a medium sized saucepan; heat to a simmer over medium high heat. Remove from heat.

2. 2

   Meanwhile, whisk together the egg yolks and sugar in a bowl; beat until thick.

3. 3

   Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly.

4. 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. 5

   Add walnut oil and pepper and whisk until incorporated.

6. 6

   Pour custard through a medium-mesh sieve set over a clean bowl (I often skip this step). Refrigerate until cold.

7. 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!

* Per serving · 4 servings · Values may vary.