White Pepper Ice Cream

Ingredients

• 1 ¼ cups heavy cream
• 1 ¾ cups milk
• ¼ cup plus one tablespoon sugar
• 20 crushed white peppercorns
• 6 egg yolks

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    266 calories; 21 grams fat; 13 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 3 grams protein; 105 milligrams cholesterol; 50 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a heavy saucepan over medium heat, combine cream, milk, sugar and pepper. Bring to a simmer.
2. Beat egg yolks in a mixing bowl until pale — 2 to 3 minutes.
3. Pour about 1/2 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.
4. Remove pot from heat; chill over ice, stirring if lumps appear.
5. Strain mixture, and transfer to an ice cream machine. Follow manufacturer’s instructions