White Pepper Ice Cream Recipes

WHITE PEPPER ICE CREAM

Steps:

• In a heavy saucepan over medium heat, combine cream, milk, sugar and pepper. Bring to a simmer.
• Beat egg yolks in a mixing bowl until pale -- 2 to 3 minutes.
• Pour about 1/2 cup of the hot mixture into the egg yolks while whisking. Pour yolk mixture back into hot cream and stir over medium heat until it thickens slightly, about 3 minutes. Do not boil.
• Remove pot from heat; chill over ice, stirring if lumps appear.
• Strain mixture, and transfer to an ice cream machine. Follow manufacturer's instructions

PASSION-FRUIT SALAD WITH WHITE-PEPPER ICE CREAM

Steps:

• To make the ice cream, place the yolks in a large bowl and whisk until smooth. Place the milk, cream, sugar and pepper in a saucepan and bring just to a boil. Remove from heat and slowly whisk 1/3 of the hot liquid into the yolks. Whisk in the remainder. Strain mixture through a fine-mesh sieve and refrigerate until chilled. Freeze according to the ice-cream maker's instructions.
• To make the fruit salad, combine the puree, water and sugar in a small saucepan and bring just to a boil without stirring. Remove from the heat and cool. Combine the fruits in a large bowl and toss with the cooled fruit syrup. Divide the salad among 6 deep plates, and then top each serving with a scoop of ice cream.

WHITE PEPPER ICE CREAM

Steps:

• Combine cinnamon, mace, white pepper, nutmeg, coriander in a skillet and heat and cook shaking until aromatic. Cool then grind to a powder.
• In a medium saucepan, add milk, vanilla seeds and about 1 tablespoon of the pepper mixture. Turn heat to medium and boil, stirring.
• Beat yolks and sugar until thick. Stir 1/2 cup of the hot milk into the yolk mixture and beat. Stir warmed egg mixture back into the milk. Heat, stirring constantly, until thick. Add more pepper mixture, if necessary. Cool and strain and freeze in ice cream machine.

WHITE PEPPER ICE CREAM

Steps:

• In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar.
• Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping the wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
• Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.