Thursday, January 12, 2006

white pepper ice cream

2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
3/4 T freshly ground white pepper
9 egg yolks
3/4-cup sugar

In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar.

Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Quickly remove it from the heat.

Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.