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 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.
NO-CHURN PINEAPPLE ICE CREAM SLICES
What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is "no-churn," meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 servings (about 20 ice cream slices)
Number Of Ingredients 6
Steps:
- Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
- Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
- Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
- Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
- If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.
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