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Add a photoServings: 8
Ingredients
- 3 c. lowfat milk
- 1 c. whipping cream
- 1 1/4 c. sugar divided
- 12 x egg yolks
- 1 Tbsp. crushed black peppercorns
- 1 dsh salt
Directions
- Combine the lowfat milk, cream and 1 c. of the sugar in a heavy saucepan. Bring to a simmer over medium heat. Meanwhile, whisk together the egg yolks and the remaining 1/4 c. of sugar.
- Remove the lowfat milk mix from the heat and add in a little to the egg yolk mix to hot it, whisking constantly to keep the yolks from curdling. Pour the yolk mix into the warm lowfat milk mix, whisking the lowfat milk constantly as you pour.
- Return the custard to the stove and cook it over medium-low heat, stirring constantly with a wooden spoon, till it thickens sufficient to coat the back of a spoon, about 5 min.
- Remove from the heat and strain into a bowl. Stir in the crushed peppercorns and the salt. Refrigeratethe custard till it's thoroughly cool, at least 4 hrs.
- Strain again and freeze in an ice cream maker according to the manufacturer's instructions. This ice cream pairs wonderfully with summer fruits such as berries and peaches.
- This recipe yields 8 (1/2-c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 213 | |
| Calories from Fat 57 | 27% |
| Total Fat 6.46g | 8% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 66mg | 3% |
| Potassium 159mg | 5% |
| Total Carbs 36.75g | 10% |
| Dietary Fiber 0.2g | 1% |
| Sugars 36.0g | 24% |
| Protein 3.48g | 6% |
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