Black Pepper Custard Ice Cream
By Joe
Source: NYT Cooking.
Our vanilla 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
- 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.
Free sugars
15.8 g per serving
31.6 % of the 50 g daily maximum · 63.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
