White Pepper Ice Cream
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1¼cups heavy cream
- 1¾cups milk
- ¼cup plus one tablespoon sugar
- 20crushed white peppercorns
- 6egg yolks
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
301 calories; 24 grams fat; 14 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 5 grams protein; 56 milligrams sodium
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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- 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
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SB
Tastes delicious before you freeze it; once cold the pepper really doesn’t come through.
Anna Carl
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.
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