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Woo!!!!!!
11BravoCrunchie
Member Posts: 33,423 ✭✭
I have ice cream! Chocolate! [:p][:p][:p]
Comments
Ever try this one?
Ingredients
1-2 tsp whole black peppercorns (adjust to taste)
300 mls buttermilk
5 egg yolks
100 grams caster sugar
300 mls clotted cream or double cream
Instructions
Place the peppercorns in a dry frying pan and toast them over low heat for 3-4 minutes or until fragrant. Crush the peppercorns in a mortar and pestle until coarsely ground. (You can also grind them in a peppermill but I like them to be a bit more chunky so that you get proper flecks of pepper running through the ice cream)
Place the buttermilk in a medium-sized pot and add the crushed peppercorns. Warm the milk on the stove on medium heat until hot but not boiling. This will help to infuse the pepper flavour into the milk. Because buttermilk is naturally very low in fat, it will probably curdle slightly when you heat it but don't worry, once you whisk through the cream it will have a lovely, thick consistency and the end result will be fine.
Meanwhile, place the eggs and sugar in a large mixing bowl, preferably one with a pouring spout. Whisk the eggs and sugar together with a hand whisk until pale and well combined.
Slowly pour the buttermilk over the eggs and sugar whisking constantly until the mixture is well combined. Return the mixture to the pot and place it over low-medium heat. Whisk the mixture constantly for approximately 5-8 minutes until it has thickened to a light custard consistency. Remove from the heat and pour it back into the mixing bowl, scraping the sides with a spatula. Whisk in the cream. Pour into the container of your ice-cream machine and churn according to your manufacturer's instructions.