Peppercorn Ice Cream Recipe

• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1 tablespoon whole black or pink peppercorns, crushed with the bottom of a heavy pan
• 8 egg yolks

1. Heat the heavy cream, milk, sugar, and pepper in a medium saucepan over medium heat.
2. Bring mixture to a simmer, stirring occasionally to dissolve the sugar.
3. Remove from heat and let mixture steep for 20 minutes.
4. Meanwhile, place the egg yolks in a medium mixing bowl and beat well with a wire whisk.
5. Return the cream mixture to medium heat and bring to a simmer again.
6. Remove from heat.
7. Temper the hot mixture into the eggs by slowly pouring the cream into them in a thin stream, while constantly whisking the eggs with a whisk.
8. Strain the egg-and-cream mixture through a fine-mesh strainer back into the saucepan.
9. Return it to the stove and cook over medium-low heat, stirring often with a wooden spoon, until the custard base has thickened enough to coat the back of the spoon.
10. Cool the custard in an ice bath until it is completely cold.
11. Freeze the custard in an ice cream maker, according to the manufacturers instructions.
12. Place in a covered plastic container and store in the freezer overnight.

heavy cream, milk, sugar, black, egg yolks

Taken from www.chowhound.com/recipes/peppercorn-ice-cream-10701 (may not work)