The worst thing in the world of premium ice creams are the ones dyed green, so our Peppered Mint Chip Ice Cream has no artificial colors, only genuinely delectable flavor.  Remember, if your ice cream is the color of a cartoon character, beware.
Peppered Mint Chip Ice Cream

Peppered Mint Chip Ice Cream
 
Prep time
Cook time
Total time
 
We recommend using Java Pepper, a specialty variety, instead of traditional black pepper which is often too sharp for this recipe.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 Quart
Ingredients
  • 1 bunch fresh mint
  • 2 Cups heavy cream
  • 1 Cup whole milk
  • 2 teaspoons salt
  • 3 egg yolks
  • 1 Cup sugar
  • 1 Tablespoon fresh Java pepper, coarsely ground
  • 2 ounces dark chocolate (65%), melted in a double boiler over medium-high heat
Instructions
  1. Wash the mint very thoroughly.
  2. Put the whole bunch in a food processor, stems and all, and process to a purée. If you don’t have a food processor, do your best to chop it as finely as you can. You want mulch.
  3. Set aside.
  4. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath.
  5. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
  6. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
  7. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
  8. Remove the custard from the heat and stir in the mint and pepper. Stir it up a little and pour the custard, into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
  9. When the custard has totally cooled, cover the bowl tightly and let steep in the refrigerator overnight. When you are ready to freeze the custard, push it (using a rubber spatula) through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Once the ice cream is finished, drizzle the melted chocolate into the mixture. If you can, drizzle it directly into the ice cream machine; if not, stir it in. Chips should form pretty quickly.
  10. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

 

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