I woke up one morning with this idea in my head for a pink peppercorn infused ice cream. I wanted something tangy with a hint of spice.
Technically, pink peppercorns aren’t “peppercorns” at all, but the dried berry of the Peruvian peppertree. They have a floral quality and a similar peppery quality like black peppercorns, but not nearly as intense. They also smell amazing… like rosebuds and pepper had a baby. A fragrant, delicious baby.
I knew I was pairing it with the roasted strawberry and salted caramel brownie, so I decided on a tangy sour cream base for the ice cream instead of a traditional egg custard base. It’s also a whole heck of a lot easier than making a custard base. Just whip all the ingredients together and throw them in your ice cream maker. Easy peasy!
You can find pink peppercorns at Whole Foods or any specialty spice shop. You can also find it on The Amazons.
Pink Peppercorn Ice Cream
makes ~ 1 1/4 quarts
In a small saucepan, gently heat the heavy cream and crushed pink peppercorns over medium heat until steamy. Don’t let it boil. Remove from heat and let the peppercorns steep in the heavy cream for one hour.
In a medium bowl, combine sour cream, sugar, the juice of 1/2 a lemon and vanilla extract. Strain the heavy cream mixture into the sour cream and mix thoroughly. Refrigerate until completely chilled (at least 2 hours).
Freeze mixture in an ice cream maker according to the manufacturers instructions – I churned mine for 20 minutes.
Place in an airtight container and freeze until firm – at least 6 hours and up to 24 hours. Let rest at room temperature for 20 minutes before serving.