Equipment
Ingredients
Aromatics
- 10 g whole black peppercorns, whole
- ½ vanilla bean, split and scraped
Custard Base
- 480 ml heavy cream, cold
- 240 ml whole milk, cold
- 6 egg yolks, room temperature
- 100 g granulated sugar
- 50 g honey
- 1 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 338 kcal
- Protein
- 5 g
- Carbohydrates
- 22 g
- Fat
- 26 g
- Fiber
- 0 g
- Sugar
- 21 g
- Sodium
- 85 mg
- Saturated Fat
- 16 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 219 mg
- Potassium
- 132 mg
- Calcium
- 97 mg
- Iron
- 0.6 mg
- Magnesium
- 10 mg
- Phosphorus
- 116 mg
- Zinc
- 0.6 mg
- Vitamin A
- 313 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 2.1 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.25 mg
- Niacin
- 0.1 mg
- Folate
- 24 mcg
- Water
- 69 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toast the whole peppercorns in a dry saucepan over medium heat until fragrant, about 2-3 minutes. Shake the pan constantly to prevent burning.
Roughly crack the toasted peppercorns using a mortar and pestle. Do not grind them into a powder; you want large pieces to infuse flavor without making the cream gritty.
In the saucepan, combine the heavy cream, milk, honey, cracked peppercorns, vanilla (pod and seeds), and salt. Bring to a bare simmer over medium heat (approx 85°C/185°F), then remove from heat, cover, and let steep for 30 minutes.
In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened. Reheat the cream mixture until it just begins to steam again.
Temper the yolks by slowly pouring about one-third of the hot cream mixture into the eggs while whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining cream.
Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (nappe) and reaches 82°C/180°F. Do not boil.
Immediately strain the custard through a fine mesh sieve into a clean bowl to remove the peppercorns and vanilla pod. Discard the solids.
Place the bowl in an ice bath to cool down quickly, stirring occasionally. Once cool, cover with plastic wrap touching the surface and refrigerate for at least 4 hours, preferably overnight.
Churn the chilled custard in your ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency.
Transfer to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
Chef's Notes
- Toasting the peppercorns is non-negotiable; it removes the raw bite and brings out complex floral and citrusy aromas essential for a dessert.
- The addition of honey acts as an invert sugar, which helps prevent the ice cream from freezing into a rock-hard block, keeping it scoopable.
- This flavor pairs exceptionally well with fresh strawberries, roasted figs, or as a garnish atop a warm apple tart.
- For a more intense spice, you can leave the cracked peppercorns in the custard while it chills overnight, then strain right before churning.
Storage
Freezer: 2 weeks — Best consumed within 1 week for optimal texture; press parchment paper against surface to prevent ice crystals.
Troubleshooting
Custard has small lumps of cooked egg
Cause: Heat was too high or mixture wasn't stirred enough during thickening
Fix: Strain through a very fine sieve immediately; use an immersion blender to smooth out texture
Prevention: Keep heat low and stir constantly; use a thermometer
Cultural Context
While savory ice creams are often considered modern avant-garde creations, the use of spices like pepper in sweets dates back to medieval European banquets and ancient Roman cuisine where spices showcased wealth. This recipe borrows the French 'Crème Anglaise' technique to deliver a flavor profile that bridges the gap between the savory and pastry worlds.
