Recipe for 6
Pink Peppercorn Ice Cream Recipe
We're big fans of pink pepper in all sorts of different recipes, this pink peppercorn ice cream recipe is definitely one to try.
Ingredients
| 450ml | organic full milk |
| 450ml | whipping cream |
| 225g | organic sugar |
| 15g | organic pink peppercorns |
| 7 | large free range egg yolks |
Method
- Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavours to blend.
- Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours.
- Process custard in ice cream maker according to manufacturer's instructions.
- Transfer to container; cover and freeze.
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