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.