10701 Peppercorn Ice Cream About 1 1/2 quarts Wed Jul 01 11:24:00 -0700 2009 Wed Jul 01 11:58:21 -0700 2009 Licensed http://www.chow.com/recipes/10701 Wed, 01 Jul 2009 18:58:21 GMT A silky base with a pleasant, peppery punch A silky base with a pleasant, peppery punch. This ice cream, provided for us by Chika Tillman of ChikaLicious Dessert Bar in New York City, is made with a classic custard base, which yields a very smooth, creamy dessert. Chika uses pink peppercorns in hers, but we loved it with black pepper too. And if you’re a really big pepper fan, you can leave in the peppercorns, rather than straining them out.

Special equipment: You’ll need an ice cream maker with a 2-quart capacity. We prefer the stand mixer ice cream attachment from KitchenAid.

Game plan: If you’re using an ice cream maker with a freezer insert, make sure it’s completely frozen before beginning the ice cream.

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  • Heat the heavy cream, milk, sugar, and pepper in a medium saucepan over medium heat. Bring mixture to a simmer, stirring occasionally to dissolve the sugar.
  • Remove from heat and let mixture steep for 20 minutes. Meanwhile, place the egg yolks in a medium mixing bowl and beat well with a wire whisk.
  • Return the cream mixture to medium heat and bring to a simmer again. Remove from heat. Temper the hot mixture into the eggs by slowly pouring the cream into them in a thin stream, while constantly whisking the eggs with a whisk.
  • Strain the egg-and-cream mixture through a fine-mesh strainer back into the saucepan. Return it to the stove and cook over medium-low heat, stirring often with a wooden spoon, until the custard base has thickened enough to coat the back of the spoon.
  • Cool the custard in an ice bath until it is completely cold.
  • Freeze the custard in an ice cream maker, according to the manufacturer’s instructions. Place in a covered plastic container and store in the freezer overnight.
    • ]]>     http://www.chow.com/assets/2006/10/icecream_290x210.jpg Adapted from Chika Tillman 54 Sweet/Dessert 2 cups heavy cream

    ]]>     2 cups whole milk

    ]]>     298 3/4 cup granulated sugar

    ]]>     305 1 tablespoon whole black or pink peppercorns, crushed with the bottom of a heavy pan

    ]]>     8 egg yolks

    ]]>     50 dessert 418 dairy 47 ice cream 383 eggs 435 vegetarian 680 impressive 751 elegant 384 easy 644 summer