Recipe and photo by Dora Lê The recipe is adapted from LoveAndLemons.com
Get ready to be adventurous with Bazan Pepper! This recipe is a fun way to use our black peppercorns in dessert. The subtle, aromatic warmth accompanies the creamy texture to create a unique flavor profile. The ice cream is incredibly delicious with frozen strawberries or tomatoes!
Ingredients for the ice cream
1½ cups heavy cream 1½ cups whole milk ⅔ cup granulated sugar 10 grams (2 teaspoons) Bazan Pepper, roughly chopped or coarsely ground ⅛ teaspoon sea salt
Equipments
Medium saucepan Whisk Large bowl Airtight container (for freezing) Ice cream maker
Before starting, freeze the ice cream maker bowl for at least 12 hours.
Combine the heavy cream, whole milk, granulated sugar, Bazan Pepper, and sea salt in a medium saucepan. Place the saucepan over medium-low heat. Whisk frequently until the sugar is completely dissolved, about 5-7 minutes. Be careful not to boil the mixture.
Remove the saucepan from the heat. Transfer the mixture to a large bowl, cover, and refrigerate for at least 2 hours or preferably overnight.
Once the base is thoroughly chilled, give it a good whisk to ensure everything is well combined. Pour the mixture into your ice cream maker and churn for 20 to 30 minutes or follow your manufacturer's instructions. The ice cream will be soft at this stage.
Transfer the freshly churned ice cream to an airtight container. Freeze for 2 to 4 hours or until it reaches your desired scoopable consistency.
