"The Canadienne" cow vanilla peppercorn ice cream

Ingredients

Yield:

1 liter of ice cream

• • 300 ml of Canadienne cow whole milk (or regular milk)
  • 450 ml of heavy cream
  • 1 vanilla bean (split in half)
  • 5 eggs yolks
  • 100 g of sugar
  • 5 g of mild ground black peppercorn

Preparation

Difficulty:

Medium

 

Total Time:

12 Hours

1. 1. Combine the milk and the cream in a heavy sauce pan and bring to boil with the split vanilla bean.
   2. Once boiling, cover and turn off the heat. Let infuse for 15 min.
   3. In a stainless steel bowl, beat the yolks and sugar until the mixture is pale yellow, thick and forms a ribbon.
   4. Pour the milk mixture over the yolks & sugar and bring everything back over medium heat to simmer for about 5 to 6 min.
   5. Make sure to mix constantly with a wooden spoon. Remove from the heat when reaching a creamy texture.
   6. Strain through a fine china cap and add the ground black peppercorn.
   7. Cool down overnight.
   8. Finish in your ice cream maker, put back in a freezer before serving.
   9. Decorate with mixed nuts, chocolate syrup and fruits of your choice.