White Pepper Ice Cream Recipe
Yield: 1 quart
Nutritional Information Per Serving
Serving Size: 1/12 of recipe
Calories: 271
Total Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 16 g
Dietary Fiber: 0 g
Sugar: 15 g
Protein: 4 g
Cholesterol: 179 mg
Sodium: 37 mg
Total Time: 40 minutes
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients
- 2 cups heavy cream
- 2 cups half-and-half
- 1/2 vanilla bean, split open lengthwise
- 3/4 teaspoon freshly cracked white pepper
- 9 egg yolks
- 3/4 cup sugar
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Instructions
- Infuse the flavors: In a saucepan over medium heat, combine heavy cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir occasionally to prevent scorching. Heat until just simmering (don't boil), then remove from heat. Let steep for 10-15 minutes, allowing the musky pepper and aromatic vanilla to mingle into creamy magic. Meanwhile, whisk egg yolks and sugar in a bowl until silky smooth.
- Temper and thicken: Gradually pour the warm cream mixture into the eggs while whisking vigorously to temper. Return everything to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. Watch for 160F (small steam puff) and 180F (thick, eggnog-like consistency). No thermometer? Test by drawing a finger down the spoonif the line holds, it's ready. Remove from heat immediately.
- Chill and churn: Set up an ice bath in a large bowl. Strain the custard through a sieve into a smaller bowl for that ultra-smooth texture, discarding the vanilla bean. Nestle the bowl in the ice water, stirring occasionally until fully cooled. Pour into your ice cream maker and churn per the manufacturer's instructions. Indulge in this daring fusion of sweet cream and fiery pepperperfect for adventurous palates!
