White Pepper Ice Cream

• 1 1/4 cups heavy cream
• 1 3/4 cups milk
• 1/4 cup plus one tablespoon sugar
• 20 crushed white peppercorns
• 6 egg yolks

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

heavy cream, milk, sugar, white peppercorns, egg yolks

Taken from cooking.nytimes.com/recipes/7200 (may not work)