Pink Peppercorn and Sake Ice Cream

Name: Pink Peppercorn and Sake Ice Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3-1/2 cups
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

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. + chilling Process: 20 min. + freezing

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Pink Peppercorn and Sake Ice Cream

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Yield:3-1/2 cups

Prep:30 min

Cook:20 min

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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

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Directions

1
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.

2
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.
3
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.