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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tim Tolley, Vong Restaurant, London, England
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