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    You are in: Home / Recipes / Black Pepper Ice Cream Recipe
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    Black Pepper Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Jmommy209's Note:

    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!

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    Serves: 8



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Quickly rinse the bowl, pour the remaining half and half into it, and set a mesh strainer on top.
    4. 4
      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.
    5. 5
      Discard the peppercorns and stir the custard into the cream.
    6. 6
      Chill thoroughly (4-6 hours, or 2 hours over an ice bath).
    7. 7
      Freeze according to your ice cream maker's directions.

    Ratings & Reviews:


    Nutritional Facts for Black Pepper Ice Cream

    Serving Size: 1 (143 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 177.8
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 5.3 g
    Cholesterol 104.1 mg
    Sodium 127.5 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 0.0 g
    Sugars 16.0 g
    Protein 4.8 g

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