Spiced Ice Cream

[JS-6]

I would be really grateful for a recipe for spiced iced cream which includes black pepper if anyone has some ideas.

Thanks

[potski205]

How about

Spiced Banana Ice Cream:
http://www.epicurious.com/recipes/recipe_views /views/232821?mbid=RF

Sour Cherry & Black Pepper Ice Cream:
http://www.foodnetwork.com/food/cda/recipe_pri nt/0,1946,FOOD_9936_2449_PRINT-RECIPE-4X6-CARD ,00.html

[BBWCHATT]

Black Pepper Ice Cream

makes about 1 quart

3 cups whole milk
1 cup heavy whipping cream
1 1/4 cups sugar
12 large egg yolks
1 tablespoon crushed black peppercorns
pinch of salt
1. In heavy saucepan, combine the milk, cream and 1 cup of
the sugar and bring to a simmer (do not boil).
2. Meanwhile, whisk together the egg yolks and the remaining 1/4 cup of sugar.
3. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot
milk mixture, whishing the milk constantly as you pour.
4. Return the custard to the stove and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes.
5. Remove from heat and strain into a bowl. Stir in the crushed peppercorns and the salt. Chill the custard until it�s thoroughly cold, at least 4 hours or overnight.
6. Strain again and freeze in an ice cream maker according to the manufacturer�s instructions.

[BBWCHATT]

Strawberry and Black Pepper Ice Cream

3-1/2 heaping cups fresh, whole strawberries
1/2 cup fresh strawberries, chopped
1/4 tsp salt
1/2 tsp lemon juice
1/3 cup sugar
2 large eggs
1-1/2 cup half & half
1/2 cup heavy cream
1 tsp vanilla extract
3 tsp freshly ground black pepper (coarse or fine)Puree the whole strawberries with the salt and lemon juice in a processor. This should yield about 2-1/3 cup of puree. Set aside.
In a medium mixing bowl, beat the sugar into the eggs until thickened. Set aside.

Bring the half & half to a simmer in a medium saucepan. Slowly beat the hot half & half into the eggs & sugar mixture. Pour the entire mixture back into the saucepan over low heat. Whisk constantly until the mixture thickens slightly. Do NOT let the mixture boil, or the eggs will "scramble."
Remove from heat and pour hot custard into a large, clean bowl. Allow this to cool slightly, then stir in 2 cups of the strawberry puree (reserve about 1/3 cup), cream, vanilla and 2 tsp of the pepper (reserve 1 tsp). Cover, and refrigerate until cold or overnight. Add the remaining 1 tsp pepper to the remaining 1/3 cup strawberry puree and 1/2 cup chopped strawberries and refrigerate separately.
Before using in your ice cream machine, stir the chilled custard. Use in machine according to the manufacturer's instructions.
In the last minute or two of the machine's cycle, add the remaining chopped & pureed strawberry/pepper mixture to the machine so it doesn't blend, but will remain as a "ribbon" in the finished ice cream.
Finished ice cream will be soft-serve texture, so freeze for at least 2 hours more for hard ice cream. Enjoy! You can remove the pepper for a fabulous strawberry ice cream recipe.