White Pepper Ice Cream

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 280, total fat 21 G., saturated fats 12 G., proteins 5 G., carbohydrates 19 G., fiber 0 G., cholesterol 210 mg, sodium 47 mg, sugar 18 G.

The beauty of homemade ice cream is that you make it with fresh, natural ingredients and can create flavors that are hard to find commercially. Try adding a little white pepper, for example. Unlike black pepper, it has a milder flavor, but its spicy note pairs beautifully with the creamy sweetness of the ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of heavy cream
450 ml of milk
110 g of sugar
8 egg yolks
1 teaspoon white pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, milk, cream, ice cream, white peppercorns

Cooking the dish according to the recipe:

In a saucepan, combine heavy cream, milk and sugar and bring to a boil.
In a separate bowl, whisk together the egg yolks and white pepper. Once the cream mixture comes to a boil, whisk it into the egg mixture. Pour into the saucepan and heat, stirring constantly, until the cream thickens slightly and reaches 180°F (82°C).

Cool the custard by placing the pan in a bowl of ice. Once the custard has cooled, transfer it to an ice cream maker and prepare the ice cream according to the manufacturer's instructions.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Ice cream, sorbets / Food Network - recipes