Black Pepper Vanilla Ice Cream

I meant to post this yesterday, but got busy with other stuff. This recipe is based on at least three recipes I found online and in books and also my own experiences.

Initially you'll need:
1c whole milk
1c heavy cream
1c granulated sugar
2T fresh ground peppercorns
2t vanilla extract
1/2t salt

Later you'll need:
3 large eggs

Even later you'll need:
1c heavy cream

1. In a 2qt saucepan, over medium heat, warm all of the initial ingredients, stirring often. Get it thoroughly steamy, but not boiling.

2. Remove from heat and let the mixture steep for one hour.

3. Rewarm mixture as in step 1. Whip three eggs in a bowl. Drizzle warm mixture into the eggs, stirring constantly.

4. Pour it back into the saucepan and heat over medium heat, scraping constantly with a heat proof spatula until thick. If you heat it too quickly or don't scrape enough, it will get lumpy. If it gets lumpy, we can fix this later.

5. Place the "even later" heavy cream in a medum-large bowl. Pour the custard into this bowl, stirring as you do. Chill quickly in an ice bath and then chill thoroughly, covered in the fridge. If well sealed it can sit in the fridge for at least 2 days (probably longer) like this.

6. (optional) If it got lumpy in step 4, pour the cold custard into a blender and blend until smooth. Put back in the fridge to get it thoroughly chilled again.

7. Churn in your ice cream maker. It's ok when it comes out of the machine, but it's better after about 2 hours of firming in the fridge.


[No Subject]

This is a custard, not an ice cream.

[No Subject]

According to Bittmann, it doesn't have enough eggs to be a custard, though it would be more accurate to call it "French ice cream" because it has more than 1 egg per quart of final product.

March 2013

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