Warm Chocolate Tarts With Pink Peppercorn Ice Cream Recipes

Steps:

• For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
• For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
• Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
• For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
• Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

Steps:

• In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
• Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 3 days ahead. Keep frozen.)

Steps:

• Mix in with 6 cups vanilla ice cream. Refreeze for a few hours. Decorate with peppercorns and mint leaves.