Saffron-Black Pepper Ice Cream
adapted from The Perfect Scoop
1 c. whole milk
2 c. heavy cream
1 c. sugar
2 tbsp. black peppercorns, coarsely crushed
1 tsp. freshly ground black pepper
1 tsp. saffron
6 egg yolks
Combine the milk, sugar, salt, peppercorns, saffron and 1 cup of the cream in a saucepan. Bring it just to the boil, then remove from the heat and let steep for 1.5 hours. Strain the pepper and saffron out of the milk and cream.
Pour the remaining heavy cream into a large bowl.
Re-heat the milk and cream. When it comes to a simmer, whisk half the mixture into the egg yolks to temper them, then whisk the egg/milk/cream into the rest of the milk in the saucepan. Cook over medium-low heat until it coats the back of a spoon.
Strain the egg/milk/cream mixture into the bowl containing the heavy cream and combine gently; add the ground black pepper.
Chill over an ice bath and then in the fridge until good and cold, then churn and freeze in your ice cream machine according to the manufacturer’s instructions.