Black Pepper Ice Cream Sandwiches Food

BLACK PEPPER ICE CREAM

Steps:

• In a medium-size saucepan, combine the cream, milk, sugar and pepper. Bring to a boil. Meanwhile, whisk the yolks in a a mixing bowl until light. Whisking constantly and rapidly, gradually pour the boiling cream mixture into the yolks.
• Place over a bowl of ice to cool. Cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's instructions.

SOUR CHERRY AND BLACK PEPPER ICE CREAM

Steps:

• In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.
• In a mixing bowl, whisk together egg yolks, sugar and creme fraiche.
• In a 2 quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Strain and chill.
• Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions.
• Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Homemade condensed milk can be refrigerated up to a week.

BLACK AND WHITE ICE CREAM SANDWICHES

Steps:

• Place large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve.

PEEP ICE CREAM SANDWICHES

Steps:

• Remove the Peeps from two 3-ounce packages but don't separate them (you'll have four rows total). Turn a rectangular 1 1/2-quart container of vanilla ice cream on its side and cut off a 1 1/4-inch-thick slab. Peel off the carton, then cut the slab in half lengthwise. Sandwich each half between two rows of Peeps and trim any extra ice cream. Freeze, then slice into individual treats.

BLACK PEPPER ICE CREAM

Steps:

• Warm the milk, sugar, peppercorns, salt and 1 cup of the half and half in a medium saucepan. (I heated it until it almost boiled.) Cover, remove from the heat, and let steep at room temperature for one hour.
• Rewarm the peppercorn-infused mixture. In a large bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, then pour it all back into the saucepan.
• Quickly rinse the bowl, pour the remaining half and half into it, and set a mesh strainer on top.
• Stir the custard constantly over medium heat with a heatproof spatula until it thickens. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible.
• Discard the peppercorns and stir the custard into the cream.
• Chill thoroughly (4-6 hours, or 2 hours over an ice bath).
• Freeze according to your ice cream maker's directions.