Yes. You read the title. And I am dead serious. I made something that amazing. It wasn’t my idea though. I didn’t even know the difference between a pink peppercorn and a black until I saw this recipe from A Cozy Kitchen. It’s so amazing. I’ve made it twice. In one week. During a polar vortex. That is how good this is!
So here is your second strawberry ice cream that I told you about in my last post. You know, the other strawberry ice cream… But, despite the fact that that one was amazing (and my friend and mine’s invention (I don’t know how to word that…)) This was even better. Or maybe it was because of that… I don’t know. You choose!
Anyway. This ice cream was loved by all. Including our bowls. They are strawberry ice cream swirl colored as well!
The Pink Peppercorns literally make your eyes pop out of your head when you eat them. (or was that just me?) OK fine. I don’t mean literally. But it was pretty close anyway.
Yum Yum Yum Yum Yum. I’ve got nothing else to say. Except. Wait for it!
Wow. I have a very wide vocabulary don’t I?
Alright. I will give you the recipe now.
Buttermilk Ice Cream
1 cup heavy cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup buttermilk
Prepare an ice bath. Add a tray of ice cubes and water to a large bowl, then set a smaller bowl inside as and a sieve or strainer inside that bowl. Set aside.
In a medium saucepan add the cream and sugar, heat on medium until the cream begins to slightly simmer, then remove from heat.
In a medium bowl, beat the egg yolks together. Temper the eggs. While whisking the eggs, add about 1/4 cup of the warm milk. Whisk until the eggs are incorporated. (They should not have a chance to cook in the cream if you are whisking the whole time.) Continue whisking as you add the rest of the cream to the egg yolks. Return to the saucepan and continue to cook until it appears thick and coats the back of a wooden spoon.
Pour the mixture through the strainer into the bowl that is in the ice bath. Stir in the buttermilk. Continue mixing until it reaches room temperature. Lid the bowl with a plate or plastic wrap. Allow to cool completely.
In the meantime, strawberries and peppercorns!
1/2 pound strawberries, hulled and sliced
3 tablespoons sugar
Pinch of salt
Add the hulled and sliced strawberries to the food processor and pulse until pureed. in a small saucepan, add the strawberry puree, sugar and salt. Cook for 5-7 minutes until reduced to half. Refrigerate until cool.
Candied Pink Peppercorns:
3/4 cup, plus 2 tablespoons, sugar (divided)
1/4 cup water
2 tablespoon whole pink peppercorns
Add 2 tablespoons to a small bowl, set aside.
In a small saucepan over medium heat add 3/4 cups sugar and water. Mix until dissolved. Once dissolved, add the pink peppercorns. Cook for about a minute, using a slotted spoon, remove the pink peppercorns and add them to the sugar that you set aside earlier. Stir them around and then, using a small strainer, separate the sugar from the peppercorns, put the peppercorns out on a plate, spread out.
Churn the ice cream according to your ice cream maker. When it is finished, put half of it in the container you will use to freeze it, then swirl in half of the strawberry puree, add the other half, swirl in the rest of the puree. Sprinkle the peppercorns on top and freeze completely in the freezer.
And don’t forget. This was all A Cozy Kitchen, so don’t forget to check out her blog!