BLACK PEPPER ICE CREAM
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 15m
Yield Four servings
Number Of Ingredients 5
Steps:
- In a medium-size saucepan, combine the cream, milk, sugar and pepper. Bring to a boil. Meanwhile, whisk the yolks in a a mixing bowl until light. Whisking constantly and rapidly, gradually pour the boiling cream mixture into the yolks.
- Place over a bowl of ice to cool. Cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 48 milligrams, Sugar 20 grams
BLACK AND WHITE ICE CREAM SANDWICHES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Place large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve.
WHITE PEPPER ICE CREAM
Steps:
- In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar.
- Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping the wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
- Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
BLACK PEPPER ICE CREAM
This is a lower calorie version of David Lebovitz's recipe that I got off a blog he posted. It sounds like a crazy combination, but the pepper is more of a background flavor, a tingle in the back of your throat, if you will. It is one of the best ice creams I've ever tasted and I LOVE ice cream!
Provided by Jmommy209
Categories Frozen Desserts
Time 15m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Warm the milk, sugar, peppercorns, salt and 1 cup of the half and half in a medium saucepan. (I heated it until it almost boiled.) Cover, remove from the heat, and let steep at room temperature for one hour.
- Rewarm the peppercorn-infused mixture. In a large bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, then pour it all back into the saucepan.
- Quickly rinse the bowl, pour the remaining half and half into it, and set a mesh strainer on top.
- Stir the custard constantly over medium heat with a heatproof spatula until it thickens. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible.
- Discard the peppercorns and stir the custard into the cream.
- Chill thoroughly (4-6 hours, or 2 hours over an ice bath).
- Freeze according to your ice cream maker's directions.
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