- 400 ml heavy cream
- 250 ml full fat milk
- 190 gram sugar
- 4 egg yolks
- 1,5 tablespoon pink peppercorns
Kitchen equipment needed
- medium-sized bowl
- silicone spatula
- ice cream maker – we’ve used a ‘Magimix turbine a glace’
- plastic container with a lid
Preparation — 20 minutes
Start by separating egg yolks. You can use the remaining egg whites for something else, like mini meringues or pavlova. Egg whites will keep in the fridge for up to two days, when covered with some cling film. FREEZE it so you can use it for up to 3 months!
Crush the pink peppercorns, you can use a pestle and mortar or the bottom of a pan. Mix the peppercorns with cream, milk and 85 grams of sugar in a small saucepan. Heat it up, but make sure to not over cook it.
Use your stand mixer for this, or if you’re going to do it manually– a large clean bowl and a whisk. Add in egg yolks with 85 grams of plain sugar. Turn speed up to high and let the machine do it’s work, until the mixture becomes foamy and pale. Gently pour in the milk, cream, sugar and pepper mixture into the stand mixer bowl. Make sure to keep mixing while you do this, to prevent the egg yolks from solidifying. It also helps to prevent lumps forming.
Pour the mixture back into the small saucepan and turn down the heat to the lowest setting. Keep stirring with a spatula, to prevent burning. It’s best to use a silicone spatula for this, plus it’s also easier to clean. You can tell if the mixture is ready by running your (clean) finger over the spatula. If a clear path shows, it’s ready. Let the mixture cool off to nearly room temperature. Cover and put in the refrigerator until completely cooled off.
Finishing the pink peppercorn ice cream — 40 minutes
On to the most easy part of making ice cream! Pour the mixture into the ice cream maker and let run for about 40 minutes, depending on your machine. When done, remove the ice cream from the ice cream maker and place into the freezer. Enjoy!