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Ingredients
1 ¼ cups heavy cream
1 ¾ cups milk
¼ cup plus one tablespoon sugar
20 crushed white peppercorns
6 egg yolks
Nutritional analysis per serving (6 servings)
16 grams carbs; 209 milligrams cholesterol; 299 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 1 gram trans fat; 51 milligrams sodium; 6 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan over medium heat, combine cream, milk, sugar and pepper. Bring to a simmer.
- Step 2
Beat egg yolks in a mixing bowl until pale -- 2 to 3 minutes.
- Step 3
Pour about ½ cup of the hot mixture into the egg yolks while whisking. Pour yolk mixture back into hot cream and stir over medium heat until it thickens slightly, about 3 minutes. Do not boil.
- Step 4
Remove pot from heat; chill over ice, stirring if lumps appear.
- Step 5
Strain mixture, and transfer to an ice cream machine. Follow manufacturer's instructions
Private Notes
Comments
Tastes delicious before you freeze it; once cold the pepper really doesn’t come through.
Very little flavor as written. Needs more pepper or longer steeping or something. Maybe my peppercorns weren’t crushed enough? Nice ice cream texture, though.