Pink Peppercorn and Sake Ice Cream Recipe


  • 1-1/2 cups whole milk
  • 1/2 cup sugar
  • 2 teaspoons whole pink peppercorns, crushed
  • Dash salt
  • 5 egg yolks, beaten
  • 1 cup heavy whipping cream
  • 1/2 cup sake


  • 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 freezer 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.

Nutrition Facts

1/2 cup: 257 calories, 17g fat (10g saturated fat), 198mg cholesterol, 61mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 4g protein.

Originally published as Pink Peppercorn & Sake Ice Cream in Taste of Home Website

Source link

Post Author: MNS Master

Leave a Reply

Your email address will not be published. Required fields are marked *