Recipe courtesy of Tim Tolley
White Pepper Ice Cream
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 19
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 5
- Cholesterol
- 210
- Sodium
- 47
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
12 ounces heavy cream
16 ounces milk
4 ounces sugar
8 egg yolks
1 teaspoon white pepper
Directions
- 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.