There's plenty of sake flavor in this rich ice cream studded with peppercorns. You'll get an interesting pop of heat with every bite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 1-1/2 cups whole milk
- 1/2 cup sugar
- 2 teaspoons whole pink peppercorns, crushed
- Dash salt
- 5 large egg yolks, beaten
- 1 cup heavy whipping cream
- 1/2 cup sake
Directions
- In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
