Pink Peppercorn And Sake Ice Cream Recipes

PINK PEPPERCORN AND SAKE ICE CREAM

Pink Peppercorn and Sake Ice Cream image

There's plenty of sake flavor in this rich ice cream studded with peppercorns. You'll get an interesting pop of heat with every bite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 3-1/2 cups.

Number Of Ingredients 7

Ingredients

1-1/2 cups whole milk
1/2 cup sugar
2 teaspoons whole pink peppercorns, crushed
Dash salt
5 egg yolks, beaten
1 cup heavy whipping cream
1/2 cup sake

Steps:

In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 257 calories, Fat 17g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

PINK PEPPERCORN ICE CREAM

Pink Peppercorn Ice Cream image

Categories Milk/Cream Ice Cream Machine Egg Dessert Spice Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups

Number Of Ingredients 5

Ingredients

2 cups whole milk
2 cups heavy whipping cream
1 cup sugar
1/4 cup pink peppercorns, crushed (about 1/2 ounce)
7 large egg yolks

Steps:

Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 3 days ahead. Keep frozen.)

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