8 hrs 30 mins
Raquel Grinnell's Note:
Best served with a drizzle of reduced balsamic vinegar (boil until if forms a syrup, cool, and spoon over ice cream). Cooking time is chilling/freezing time.
My Private Note
Units: US | Metric
- 1In a medium saucepan, mix 1 cup of the cream with the milk, 3/4 cup sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
- 2Stir in the black peppercorns. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
- 3Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
- 4Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- 5Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the black peppercorns in the strainer with the spatula to extract as much flavor as possible.
- 6Cool the custard to below 70°F by stirring it over the ice bath. Puree strawberries with the 1/2 cup sugar. Stir the strawberry puree, balsamic vinegar, and vanilla extract into the cooled custard.
- 7Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
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Nutritional Facts for Strawberry, Black Pepper and Balsamic Ice Cream
Serving Size: 1 (196 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 399.9
- Calories from Fat 234
- Total Fat 26.0 g
- Saturated Fat 15.3 g
- Cholesterol 215.6 mg
- Sodium 40.5 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 1.1 g
- Sugars 35.7 g
- Protein 4.2 g