White Pepper & Walnut Oil Ice Cream Recipe
Item #: Recipe0056
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White Pepper & Walnut Oil Ice Cream Recipe

Not for the faint of heart. Sounds weird, but totally delicious. And great for dinner conversation.

8 egg yolks
1 cup Super Fine Cane Sugar (Caster Sugar)
2 cups heavy cream, warmed
1/2 cup milk warmed
4 tbsp La Tourengelle Roasted Walnut Oil
2 teaspoons freshly ground Essential Pantry White Peppercorns

1. In a double boiler, whisk yolks and sugar together until warm and frothy. Add a small amount of cream and whisk until blended. Continue adding cream slowly until incorporated. Add milk an continue to cook over double boiler, stirring with a spoon, until it's thick enough to coat a spoon, about 30 minutes.

2. Add oil and pepper and whisk until incorporated. Refrigerate until cool, at least 2 hours. Blend in ice cream machine according to manufacturers directions.

3. Serve immediately or freeze for firmer ice cream. Serve with chocolate syrup or drizzle of walnut oil if desired.

serves 6-8
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