White Pepper Ice Cream
- 12 ounces heavy cream
- 16 ounces milk
- 4 ounces sugar
- 8 egg yolks
- 1 teaspoon white pepper
In a saucepan, combine the heavy cream, milk, and sugar and bring to a boil.
In a separate bowl, combine the egg yolks and white pepper. Once the cream mixture has come to a boil, temper with the egg mixture. Place mixture in saucepan and heat until mixture thickens slightly and reaches 180 degrees F, stirring constantly.
Cool mixture in an ice bath. Once cooled, place mixture in ice cream machine and freeze according to manufacture's instructions.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Tim Tolley, Vong Restaurant, London, England