Pink Peppercorn And Sake Ice Cream Recipes

CREME FRAICHE ICE CREAM WITH PINK PEPPERCORNS AND LEMON THYME

Steps:

• Combine milk, sugar, and lemon thyme in a saucepan. Bring the milk to a simmer over medium heat, whisking occasionally, until the sugar dissolves. Remove the pan from the heat, cover it and allow the milk to steep for at least 30 minutes.
• Return the milk to the stove and once again bring it to a simmer over medium heat. Meanwhile, in a large bowl beat the eggs. Once the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk into the yolks. Repeat, until half the milk has been added to the yolks. Whisk in the remaining milk then quickly pour the ice cream base through a fine strainer into a bowl set over ice.
• Chill the ice cream base thoroughly; then add the pink peppercorns. Process the ice cream in an ice cream maker according to the manufacturer's instructions. When the ice cream is thick, but not yet fully frozen, fold in the creme fraiche, then continue to process the ice cream. Spoon the ice cream into containers and freeze until ready to serve.

PINK PEPPERCORN ICE CREAM

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.)

PINK PEPPERCORN ICE CREAM

Steps:

• Mix in with 6 cups vanilla ice cream. Refreeze for a few hours. Decorate with peppercorns and mint leaves.