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Black Pepper Ice Cream
An unusual flavour for an ice cream. It is not too intense and the 'kick' from the pepper is delayed by its low temperature.
Ingredients
| 500 ml | double cream |
| 500 ml | full-fat milk |
| 175 g | granulated sugar |
| 1 tbsp | black peppercorns, crushed |
| 8 large | eggs, yolks only |
Method
Preparation time: ca. 45 min Resting time: ca. 8 hrs / Grade of difficulty: medium / Calories per portion: n/a
Place the milk, cream, sugar and peppercorns into a pan over medium heat and bring to a simmer, stirring occasionally until the sugar is dissolved. Remove from heat and allow to steep for about 20 minutes, or a little longer if you want a more intense flavour.
Whisk the yolks in a bowl until light and frothy and set aside for a few minutes.
Return the cream mixture to the heat and return to a simmer. Remove from heat and strain through a fine-mesh sieve into a bowl. Discard the solids in the sieve.
Mix a little of the hot cream mixture into the yolks, whisking well. Add the bulk of the cream into a clean saucepan and whisk in the yolk mixture, cooking over a low-to-medium heat. Stir often with a wooden spoon or spatula until the custard has thickened sufficiently to coat the back of the spoon.
Remove from heat and cool the pan in a shallow bowl of cold water until it reaches room temperature.
Freeze the mixture in an ice cream maker according to manufacturers' instructions. Transfer the finished ice cream to a covered container and store in the freezer overnight until required for serving.
About this recipe:
To my recollection, I was given this recipe some years ago by a student nurse at a hospital where my sister was then treated. It may be of Indian origin and there was an option to replace the peppercorns with an (unnamed) Asian herb or spice that she said was not easy to obtain other than in specialist shops.
Whisk the yolks in a bowl until light and frothy and set aside for a few minutes.
Return the cream mixture to the heat and return to a simmer. Remove from heat and strain through a fine-mesh sieve into a bowl. Discard the solids in the sieve.
Mix a little of the hot cream mixture into the yolks, whisking well. Add the bulk of the cream into a clean saucepan and whisk in the yolk mixture, cooking over a low-to-medium heat. Stir often with a wooden spoon or spatula until the custard has thickened sufficiently to coat the back of the spoon.
Remove from heat and cool the pan in a shallow bowl of cold water until it reaches room temperature.
Freeze the mixture in an ice cream maker according to manufacturers' instructions. Transfer the finished ice cream to a covered container and store in the freezer overnight until required for serving.
About this recipe:
To my recollection, I was given this recipe some years ago by a student nurse at a hospital where my sister was then treated. It may be of Indian origin and there was an option to replace the peppercorns with an (unnamed) Asian herb or spice that she said was not easy to obtain other than in specialist shops.
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