Sichuan Peppercorn Ice Cream Recipe
Despite its name, the Sichuan pepper actually belongs to the citrus family and is not at all closely related to the black pepper or the chili pepper.
It is also one of the traditional ingredients in Chinese five-spice powder.pepper or chili peppers. It has a unique aroma and flavor that is neither hot nor pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a slight tingly numbness in the mouth (caused by its 3% of hydroxy-alpha-sanshool).
This recipe goes great with gingerbread.
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Ingredients
- 3 tbsp Sichual Peppercorns
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 1 cup Sugar
- 4 Oranges
- 6 large Egg Yolks
Ingredients
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Instructions
- Coarsely crush the peppercorns.
- Place them in a sauce pan with the milk, the sugar and 1/2 cup of the cream. Heat until warm. Zest the oranges directly into the sauce pan. Once the mixture is warm, cover with a lid, remove from heat and allow it to steep for one hour. Once it has steeped, warm it back up.
- Pour the remaining cream into a bowl and place a strainer over it.
- In a bowl whisk the egg yolks. Slowly pour the warm milk and sugar mixture in to the egg bowl whisking the entire time, then pour it back into the saucepan.
- Stir over medium heat until the mixture thickens and coats your spatula. Pout the mixture through the strainer into the remaining cream and stir.
- Cool over an ice bath and refrigerate until you are ready to run the ice cream maker. Freeze as directed.
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