Lemon & Black Pepper Ice Cream
By: Chris Paulk
Published: Monday, April 4, 2011 - 10:27pm

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.

About


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