Strawberry Peppercorn Ice Cream
- 1 1/2 cups quartered strawberries
- 1/3 cup whipped cream
- 3 egg yolks
- 1 cup milk, half and half - divided
- 3/4 cup sugar
- 3/4 cup whipped cream
- 1 tablespoon black peppercorns, coarsely cracked
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- Few drops red food coloring, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In blender container combine strawberries and the 1/3 cup whipping cream. Cover and blend until nearly smooth. Set aside.
In medium bowl whisk together egg yolks and 1/4 cup of the half-and-half. Set aside.
In medium saucepan stir together the remaining 3/4 cup half-and-half and sugar. Cook and stir over medium heat until sugar dissolves and mixture is hot. Whisk about half of the hot mixture into the egg yolk mixture. Return all to saucepan. Cook and stir over medium heat until bubbles form around the edges (190°F), stirring constantly. Remove from heat.
Immediately, stir strawberry mixture, the 3/4 cup whipping cream, peppercorns, lemon juice, vanilla and food coloring (if desired) into egg mixture. Pour into bowl or food storage container. Cover and refrigerate for 4 to 24 hours or until very cold.
Stir strawberry mixture. Pour into 1 1/2-quart ice cream maker. Freeze according to manufacturer’s directions. Transfer to covered freezer container. Freeze about 4 hours before serving.
Note: To make ice cream in a 4-quart freezer, double all ingredients. Prepare as above, except freeze in 4-quart ice cream freezer according to manufacturer’s directions. Yield: about 12 cups or 24 servings.