Spicy Delicacy: Peppercorn Flavored Frozen Dessert
Peppery Paradise: Chunky Peppercorn Ice Cream Recipe
Craving something spicy and sweet? Look no further, because Chika Tillman of ChikaLicious Dessert Bar in the concrete jungle of New York City has got you covered! This badass ice cream recipe, featuring a classic custard base, takes your taste buds on a wild ride with the addition of black peppercorns. But if you're feeling extra bold, kick it up a notch with pink peppercorns!
** equipment: You'll need an ice cream maker with a 2-quart capacity. We're all about the KitchenAid Stand Mixer Ice Cream Attachment**. Let's get our kitchen party started!
Game plan: Make sure your ice cream maker's freezer insert is ice cold before you begin your pepper-infused journey.
- Yield: 1 1/2 quarts
- Difficulty: Medium
- Total: 1 hr plus steeping and freezing time
- Active: 1 hr
Ingredients (5)
- 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
Instructions
- Heat the heavy cream, milk, sugar, and pepper in a medium saucepan over medium heat. Simmer that baby, stirring occasionally to dissolve the sugar.
- Once the mix is simmering, remove it from the heat and let it steep for 20 minutes, so the pepper flavors can meld. While waiting, beat the hell out of those egg yolks in a medium mixing bowl with a wire whisk.
- Return the cream mixture to medium heat and bring it back to a simmer. Don't let it boil, baby! Remove it from the heat once more. Temper the hot mixture into the eggs by slowly pouring the cream into them in a thin stream, while constantly whisking the eggs.
- Strain the egg-and-cream mixture through a fine-mesh strainer back into the saucepan. Cook it over medium-low heat, stirring often, until the custard base has thickened enough to coat the back of the spoon.
- Chill the custard in an ice bath until it's ice cold.
- Freeze the custard in an ice cream maker, according to the manufacturer's instructions. Pop it in a covered plastic container and store it in the freezer overnight. Boom! You did it!
If you're going the traditional route and prefer to strain out the peppercorns, awesome! But if you're a real pepperhead, leave those bad boys in there for an elevated kick. Enjoy your spicy-sweet adventure!
This Chikalicious recipe for Peppery Paradise Ice Cream features black or pink peppercorns, offering a unique blend of spicy and sweet flavors. With a classic custard base, this Medium difficulty recipe yields 1 1/2 quarts of ice cream. To make this recipe, you'll need an ice cream maker with a 2-quart capacity, like the KitchenAid Stand Mixer Ice Cream Attachment. Before starting, ensure your ice cream maker's freezer insert is ice cold. The time required for steeping, freezing, and active preparation is approximately 1 hour plus additional time. The instructions include heating the cream, milk, sugar, and pepper, allowing it to steep, beating egg yolks, tempering the egg yolks with the cream mixture, cooking the custard base, chilling it in an ice bath, freezing it in an ice cream maker, and storing it overnight. For a more traditional approach, you can strain out the peppercorns, but leaving them in adds an extra spicy kick. Enjoy your spicy-sweet adventure!
