Black peppercorn has been my favorite flavor ice cream for a while now. I was googling different recipes for it and came across Chow.com which had a recipe for pink peppercorn ice cream! I followed the recipe exactly, with the pink peppercorns not black. The consistency came out wonderful, it was more of a custard base, but the creaminess paired perfectly with the spiciness and sweetness of the berry. Apparently this recipe comes from Chika Tillman of ChikaLicious Dessert Bar in New York City. Thank you Chika! Her recipe makes about 1 1/2 quarts.
INGREDIENTS
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 tablespoon whole black or pink peppercorns, crushed with the bottom of a heavy pan
- 8 egg yolks
