Recipe courtesy of Cecelia Heer

White Pepper Ice Cream

I had white pepper ice cream at a restaurant and found the flavor to be very unique — cold yet hot. Since it's not a flavor available in ANY stores, I decided to make my own.
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1" cinnamon stick

1 teaspoon mace

1 teaspoon white pepper

1 teaspoon grated nutmeg

1 teaspoon coriander

2 cups milk

2 vanilla beans, split; seeds scraped out (or vanilla extract)

6 egg yolks

1/2 cup sugar


  1. Combine cinnamon, mace, white pepper, nutmeg, coriander in a skillet and heat and cook shaking until aromatic. Cool then grind to a powder.
  2. In a medium saucepan, add milk, vanilla seeds and about 1 tablespoon of the pepper mixture. Turn heat to medium and boil, stirring.
  3. Beat yolks and sugar until thick. Stir 1/2 cup of the hot milk into the yolk mixture and beat. Stir warmed egg mixture back into the milk. Heat, stirring constantly, until thick. Add more pepper mixture, if necessary. Cool and strain and freeze in ice cream machine.