Recipe: Peppercorn Ice Cream

The Phoenix summer may be boiling, but is there a better excuse to eat ice cream all the live-long day? We think not. If you’re tired of the usual chocolate or vanilla variety, Executive Sous-Chef, John Viteat of Superstition Mountain Golf & Country Club have whipped up two unique ice cream recipes–with peppercorn–to try on the next 115-degree day.
Pink Peppercorn & Vanilla Ice Cream
2 C heavy cream
2 C whole milk
3/4 C sugar
1 vanilla bean
8 large yolks
2 T pink peppercorns (crushed)
In a large mixing bowl, whisk together sugar and egg yolks and set aside
Place cream and milk in a sauce pan
Split vanilla bean in half and take the back or tip of knife and scrap the inside of the vanilla bean and add the vanilla bean pod and vanilla bean seeds into the cream mixture – bring cream mixture to a light simmer
Remove from heat and add half of the cream mixture to egg mixture – whisk vigorously so the eggs don’t curdle
Add the remaining hot cream to the egg mixture and whisk to combine
Add egg mixture back into the pot and on medium heat, cook custard until it coats the back of the spoon or spatula…do not let boil! Stir constantly and have a stainless steel bowl or glass bowl resting in a bowl of ice water
Strain custard into the bowl (to make sure no eggs have curdled and catch the vanilla pod)
Add peppercorns, whisk and cool completely, whisking till cool
Once cooled, place custard into ice cream machine and follow manufactures direction until complete
Milk Chocolate Black Peppercorn Ice Cream
2 C heavy cream
1 C whole milk
3 T unsweetened cocoa powder
5 oz. milk chocolate( chopped) use at least 35% cocoa fat (solids)
3/4 C sugar
5 large egg yolks
2 tsp Bourbon
1-2 T fresh crack black pepper
In a large mixing bowl, whisk egg yolks until pale in color and set aside
Place 1 cup of cream and the cocoa powder in a sauce pan and bring to a boil, whisking constantly
Once boiling, reduce heat to low and simmer for 30 sec
Remove from heat and mix in milk chocolate, whisking until smooth, then stir in remaining cream and place in bowl
Add milk and sugar to the same sauce pan and on medium to high heat, bring mixture to a simmer, stirring constantly
Remove from heat and slowly add milk/sugar mixture to the eggs. Whisk vigorously so the egg doesn’t curdle
Add egg mixture back into the pot and on medium heat, cook custard until it coats the back of the spatula…do not let it boil, stir constantly
Strain milk through a mesh strainer into the bowl with the chocolate cream
Add peppercorns and bourbon and whisk to combine
Place custard on ice bath and cool
Once cooled, place custard into ice cream machine and follow the manufactures directions until done