Salt and Peppercorn Ice cream

Peppercorn Ice-Cream

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Over the past few months in my career it seems that going back to basics in the kitchen is more important that learning new futuristic and modernist cuisines. Fresh pasta ratios, basic mayonnaise (Aioli), brining, curing, all very simple and old techniques help to refine your ideas and bring success to any kitchen. This ice cream concept was meant to show that a small amount of technique can combine with one or two flavors to create something truly inspiring and original. This same recipe can be used with anything in your fridge, so don’t be afraid to change this recipe to suit your needs. Some easy changes might be adding chopped nuts, fresh or cooked fruit, caramel syrup, spices, coffee, herbs, etc. Please comment or ask questions if you have any or share your ideas for flavors. Cheers!

1C Heavy Cream

3C Whole Milk

8 Egg Yolks

1C Granulated Sugar

1/8 Tsp Salt

2 Tbls Mixed Ground Peppercorns

2 Tsp Vanilla Extract

  1. Heat milk, cream, and pink peppercorn together, stirring constantly to avoid burning.
  2. While mixture is heating, whisk together egg yolks, sugar, vanilla, and salt in separate bowl.
  3. When milk starts to simmer, pour 1/3 of the hot mix into the sugar and eggs. Whisk quickly to avoid scrambling your eggs.
  4. Combine both mixtures while stirring with a rubber spatula, and cook on medium heat. Cook Ice cream base until thick enough to coat the back of a spoon. A good way to check is to run your finger across the back of your spatula to see if it leaves a streak.
  5. Pour mixture through a strainer and cool completely in the fridge for a few hours or over night.
  6. Churn ice cream until correct consistency is achieved. Move to a container and freeze over night.

To serve, scoop ice cream into a bowl with a small amount of flake salt and crushed peppercorns on top.

*In the picture there is also a pecan crumble. To make that just heat 1 cup sugar with 1 Tbls water and cook until you reach 270F, then add pecans and continue cooking until you reach 310F. Let cool completely and harden, then pulse in a food processor until desired consistency is reached.

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