Black Pepper Custard Ice Cream
Inspired by techniques from NYT Cooking.
Our classic custard with coarse black pepper steeped in the dairy instead of vanilla. Creamy and sweet up front with a warm, tingly finish; great with strawberries or chocolate desserts.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 302 kcal |
| Protein | 5.7 g |
| Carbohydrate | 21.1 g |
| of which sugars | 20.3 g |
| of which free sugars | 15.8 g |
| Fat | 22.3 g |
| of which saturates | 13 g |
| Fibre | 0.2 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Custard
- 270 ml double cream
- 360 ml whole milk
- 95 g caster sugar
- 2 tsp black peppercorns, coarsely ground
- 5 large egg yolks
- 1 g fine sea salt or table salt a pinch
- 1
Infuse the pepper. Bring the cream, milk, sugar and pepper to the boil, then cover and leave off the heat for 15 min.
- 2
Whisk the yolks. Whisk the yolks and salt until light.
- 3
Temper. Reheat the pepper dairy until steaming and pour it gradually into the yolks, whisking all the time, then return everything to the pan.
- 4
Cook. Stir over low heat until the speckled custard thickens and reaches 77-80 °C.
- 5
Chill. Strain for a smooth ice cream, or skip the sieve for black speckles. Cool in the iced water and chill for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks.
