Lemon & Black Pepper Ice Cream


Photo: Chris Paulk
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Ingredients

2 cups HALF AND HALF
3 LARGE EGG YOLKS
2/3 cup SUGAR
1 cup HEAVY CREAM
1 1/2 teaspoons PURE LEMON EXTRACT
1 tablespoon FINELY GRATED FRESH LEMON ZEST
1 tablespoon CRACKED BLACK PEPPERCORNS
(USE TELLICHERRY PEPPER IF AVAILABLE)

Preparation

1
Prep your ice cream maker according to the manufacturer’s directions.
2
Heat the half & half until warm- not hot.
3
In a bowl, whisk the egg yolks until blended.
4
Add the sugar and about 1/2 of the warm half and half.
5
Stir to combine well and add the mixture back to the saucepan. Whisk briskly while combining.
6
Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).
7
Add the lemon extract & zest.
8
Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.
9
Add the cream and stir well.
10
Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.
11
Add the peppercorns.
12
Freeze in the ice cream maker according to the manufacturer’s directions. Makes about a quart.

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About

This delicate lemon ice cream gets a pop of flavor from the fruity Tellicherry peppercorns.

Tags:

Dessert
lemon
ice cream
Sweets

Yield:

1 quart

Added:

April 4, 2011

Creator:

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