Prep 15 mins
Cook 0 mins
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!
- 2 cups 1% low-fat milk
- 1⁄2 cup sugar
- 1 tablespoon black peppercorns, coarsely cracked
- 1 tablespoon pure vanilla extract
- 1⁄4 teaspoon salt
- 2 cups half-and-half
- 3 large egg yolks
- 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.