White Pepper And Walnut Oil Ice Cream

• 8 large egg yolks
• 1 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 4.33 tablespoons walnut oil, good quality and fresh
• 2 teaspoons white pepper, freshly ground
• 1 pinch kosher salt

1. Add milk, cream and salt to a medium sized saucepan; heat to a simmer over medium high heat. Remove from heat.
2. Meanwhile, whisk together the egg yolks and sugar in a bowl; beat until thick.
3. Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly.
4. Return the mixture to the same saucepan, place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes. Do not allow to boil.
5. Add walnut oil and pepper and whisk until incorporated.
6. Pour custard through a medium-mesh sieve set over a clean bowl (I often skip this step). Refrigerate until cold.
7. Transfer the custard to an ice cream maker and process according to the manufacturers instructions. Serve immediately or freeze for a firmer ice cream. drizzle with additional walnut oil if desired. Would be delicious with a chocolate sauce too!

egg yolks, sugar, heavy cream, milk, walnut oil, white pepper, kosher salt

Taken from food52.com/recipes/18725-white-pepper-and-walnut-oil-ice-cream (may not work)