Pink Peppercorn Recipes
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Pink Peppercorn Ice Cream
2 cups whole milk
2 cups heavy whipping cream
1 cup sugar
1/4 cup Pink Peppercorns, crushed
7 large egg yolks
Bring milk, cream, sugar, and peppercorns to
a boil in a heavy saucepan, stirring until sugar dissolves. Remove
from heat; let stand for 1 hour. Bring milk mixture to a simmer.
Whisk eggs to blend in a large bowl. Gradually whisk hot milk mixture
into the eggs. Return to pan; stir over medium heat until it coats the
back of a spoon, about 3 minutes. Do not boil. Strain into a
bowl, cover, refrigerate until cold. Process in ice cream maker
according to manufacturer's directions.
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