Milk Chocolate Black Pepper Ice Cream Food

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BLACK PEPPER ICE CREAM



Black Pepper Ice Cream image

This is a lower calorie version of David Lebovitz's recipe that I got off a blog he posted. It sounds like a crazy combination, but the pepper is more of a background flavor, a tingle in the back of your throat, if you will. It is one of the best ice creams I've ever tasted and I LOVE ice cream!

Provided by Jmommy209

Categories     Frozen Desserts

Time 15m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 7

2 cups 1% low-fat milk
1/2 cup sugar
1 tablespoon black peppercorns, coarsely cracked
1 tablespoon pure vanilla extract
1/4 teaspoon salt
2 cups half-and-half
3 large egg yolks

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.

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